Not up for the two-hour time commitment that making stock requires? Opt for store-bought broth instead. Usually just stock with salt added, this ingredient can be used in the same ways as homemade stock. The only downside: It’s a bit less rich and complex.
Last—and least desirable—is bouillon, dehydrated stock formed into cubes or granules. Yes, it’s convenient, but it’s typically processed with MSG, large amounts of sodium, or other additives. Thus the liquid it produces is fairly weak and one-note, despite being intensely salty. Use it only in a pinch.
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