Has anyone made this homemade bouillon recipe from The River Cottage Preserves Handbook? I make vegetable & chicken stock all the time, but this looks like a nice alternative, and if it tests well, may make a good gift.
These bouillon cubes are the ultimate convenience: Pop one out anytime you need a quick flavor boost in a soup, sauce or braise. If you don’t have a turkey carcass, use two roast chicken carcasses. If you don’t have parsley stems, use any other herb.