Cooking Tips: Stock and Bouillon
If you have leftovers when using canned broth, pour the remainder of the can into an ice cube tray and freeze. Once frozen, store the cubes in an air-tight plastic bag. That way you'll always have the few tablespoons of stock needed for many recipes.
If substituting bouillon cubes for reduced-sodium chicken stock in a recipe, do not add salt until the dish has completed cooking. Stock reduces as a dish cooks, which concentrates the stock.