When I buy canned stock(beef, chicken, veg.)I feel like I'm paying ten times the price for the shipping of the water weight vs. buying bouillon cubes.
For instance: Eight large Knorr chicken bouillon cubes, which make two cups of stock each, costs a dollar.One can of Swanson's chicken broth, a little over a cup, costs about the same.
Why pay ten times more for shipping water weight when you can just add it in your own kitchen? I could use Evian water to make stock from bouillon cubes and still come out way ahead of the game.
Is canned stock really any better than bouillon cubes?
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