Getting rid of bouillon cubes

[Bruno]

I used to cook a lot with bouillon cubes in my sauces and dishes. Recently I started cooking more with base herbs and spices that typically go into those cubes. For one, it allows me to push the taste in a certain direction more easily if I understand what each of them contributes. And I've started making dishes for my parents to portion and freeze. And both of them cannot eat anything that has preservative additives and artificial taste enhancement.

 

[verndahl]

That's a good idea. We always make our own broth. When we order a quarter beef we will get the bones or when I cut up a chicken before cooking I'll save the bones for boiling later. Then into the freezer it goes 'till we need it. (Chicken feet make an excellent gelatiny broth as well) Very nutritious too.