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Boullion or bought stock?

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Boullion or bought stock?

SLOLindsay | May 23, 2006 07:45 PM

As I'm a young cook cooking for two, I haven't endeavored to make my own stock yet and have resorted to using premade organic chicken stock.

However, my Nigella Lawson cookbooks keep referring to boullion. I'm interested in not having stock go bad (which it sometimes does in the fridge), but I have never used boullion and don't know about the taste/quality difference.

What do you use?

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