Chicken bouillon and chicken broth are two common ingredients used in cooking and recipes. Both are made from chicken and used to enhance flavor in soups, rice, vegetables and more. But what exactly is the difference between chicken bouillon and chicken broth? And which one is better for cooking?
In short, chicken bouillon is concentrated chicken flavoring made from chicken broth. It has a stronger, more intense chicken taste. Chicken broth is made directly from chicken meat and bones. It has a milder chicken flavor.
Chicken bouillon is often used when a recipe calls for an instant chicken flavor boost. Chicken broth provides a more subtle, nuanced chicken essence and is preferred when you want the deeper chicken taste without overpowering other ingredients.
Read on as we take a deeper dive into chicken bouillon vs. chicken broth and outline the differences in taste, ingredients, uses and nutrition. We’ll also provide tips on how to substitute and convert between bouillon and broth.
What is Chicken Bouillon?
Chicken bouillon is a dehydrated, compressed cube or powder made from chicken broth. It is high in sodium and contains chicken extract, salt, yeast extract, vegetables, MSG and other flavorings.
Bouillon cubes need to be dissolved in hot water to create a chicken bouillon liquid. The granulated powder can be mixed into dry rubs and marinades or stirred into hot water for a quick broth.
Commercial chicken bouillon is typically made by:
– Simmering chicken broth to concentrate the flavor. Often, the bones, meat and vegetables are roasted first to develop more flavor.
– Straining the broth from the solids.
– Rapidly boiling the liquid to evaporate the water content, leaving behind a richer chicken extract.
– Adding salt, MSG and natural or artificial flavorings.
– Drying and compressing the bouillon into cubes or granulating into powder.
Homemade chicken bouillon takes some effort but results in a fresher, cleaner flavor. To make it yourself:
– Gently simmer chicken bones, meat scraps and aromatic vegetables like onions, carrots, celery and parsley. Skim off any scum that rises to the top.
– Once the broth is strained, continue simmering it until reduced by half or more. The more it’s reduced, the stronger the bouillon will taste.
– Freeze the broth in ice cube trays, then store the cubes in freezer bags. Drop a cube into recipes as needed.
What is Chicken Broth?
Chicken broth is a liquid made by simmering chicken meat and bones in water. It has a pale golden color and rich chicken taste. A high quality broth also contains gelatin extracted from the bones, giving it more body.
To make chicken broth at home:
– Place chicken pieces, bones, wings, feet and/or whole carcasses in a pot. Cover with cold water.
– Bring to a gentle simmer, then reduce heat and cook at low temperature for 1-3 hours. This long simmer extracts the most flavor and gelatin from the bones.
– Add aromatic vegetables like carrots, onions and celery. Herbs like parsley, thyme and bay leaves may also be included.
– Once done, strain the broth through a fine mesh sieve. Discard the solids or reserve them for another use.
– Let the broth cool, then skim off the layer of fat that rises to the top.
– Store the broth in the fridge for up to 5 days or freeze it for a few months.
High quality chicken broth, often termed bone broth, is valued for its nutritious ingredients like collagen, amino acids and minerals extracted from the bones during simmering. Many people drink bone broth on its own or use it in soups, sauces and rice dishes.
Store-bought chicken broth varies in quality. Read the label to check for the highest real chicken content. Low sodium chicken broth makes it easy to control the saltiness of recipes.
Key Differences Between Bouillon and Broth
Now that you know how chicken bouillon and broth are produced, here are the main differences:
Taste
Chicken bouillon has an intense chicken flavor. It may have a salty or MSG taste. The flavor is concentrated due to reducing a broth down to a paste or powder.
Chicken broth offers a more subtle, nuanced chicken taste. The flavor comes directly from the chicken ingredients rather than added seasonings. High quality broths made with chicken feet or bone marrow have a deeper flavor.
Texture
Chicken bouillon is available in cube or granule form. It easily dissolves into hot water for achicken bouillon liquid.
Chicken broth is liquid in texture. It may have some body from the gelatin extracted from bones. Fat droplets also add viscosity when refrigerated. Good broth should be relatively clear.
Ingredients
Chicken bouillon likely contains chicken broth as a base along with salt, MSG, yeast extract and flavorings. It may have traces of the chicken bones and vegetables used to make the broth.
Chicken broth is made primarily from chicken parts like bones, wings, feet and meat scraps. It also includes aromatic vegetables, herbs and water. Quality broth is made without many other additives.
Nutrition
Both chicken bouillon and broth have some nutritional value including trace minerals extracted from the chicken bones used. However, broth made directly from chicken provides more protein, vitamins and minerals, while bouillon is very high in sodium.
1 cube or 1 teaspoon of chicken bouillon typically provides:
– 35-60mg sodium
– 2-5 calories
– 0g protein
– 0g carbs
– 0g fat
1 cup of chicken broth provides:
– 50-150mg sodium
– 15-25 calories
– 2-4g protein
– 0-1g carbs
– 0-2g fat
Homemade chicken broth offers more bioavailable forms of collagen, proline, glycine and minerals. Store-bought varieties have less.
Cost
Chicken bouillon is generally inexpensive to purchase. It comes in cubes or bulk containers and lasts a long time. Granulated bouillon powder is the cheapest form per serving.
Good quality canned or boxed chicken broth costs a bit more than bouillon. It also has a shorter shelf life. Making broth at home has a higher upfront cost but over time it can cost less per serving.
Chicken Bouillon vs Broth Uses
The concentrated flavor of bouillon makes it idea for quickly flavoring dishes when cooking. Broth shines when you want real chicken flavor without going overboard.
Here are some typical uses for each:
Chicken Bouillon Uses:
– Seasoning gravies, sauces and soups
– Adding extra chicken flavor to rice and grains
– Making quick skillet dinners and stir fries
– Mixing into bread doughs and savory batters
– Adding to pan sauces and braising liquids
– Cooking beans, lentils and vegetables
– Poaching fish or chicken breasts
– Making an instant cup of miso soup with soup base
Chicken Broth Uses:
– Making chicken noodle soup or chicken and dumplings
– Cooking grains like rice, quinoa or farro
– Braising or stewing meat
– Adding chicken flavor to chowders or bisques
– Deglazing a pan for pan sauces
– Blending into gravy as a base
– Serving as a warm morning drink or light snack
– Using in place of water for more flavor
– Boiling or steaming vegetables
– Marinating chicken or beef
Broth works well anytime you want the milder, cleaner chicken taste and the body it provides. Save the bouillon for times when a dish needs an instant punch of chicken flavor.
Converting Between Bouillon and Broth
Chicken bouillon and broth can generally be substituted for one another in recipes. Here are some simple conversion guidelines:
– 1 teaspoon chicken bouillon + 1 cup hot water = 1 cup chicken broth
– 1 chicken bouillon cube + 1 cup hot water = 1 cup chicken broth
– 1 cup chicken broth = 1 teaspoon to 1 tablespoon chicken bouillon, to taste
– 1 cup chicken broth = 1/4 to 1/2 chicken bouillon cube
– Reduce salt or other seasonings in a recipe if switching from broth to bouillon to prevent over-salting
When replacing broth with bouillon, first dissolve the bouillon in a bit of hot water to help it incorporate into recipes smoothly. Start with less bouillon and add more to reach the desired concentration of chicken flavor.
Keep in mind homemade or good quality canned broth has a deeper chicken taste than bouillon water. You may need to use more bouillon to match the flavor intensity if subbing it for better quality broths.
Is Chicken Bouillon Healthy?
Chicken bouillon likely provides some trace minerals and protein from the chicken broth used as its base. However, the high sodium (salt) content is its biggest health downside.
One bouillon cube may contain between 30-60% or more of the recommended daily limit of sodium (2300mg per day). Over-consuming sodium has been linked to high blood pressure, heart disease and stroke risk.
Bouillon powder contains MSG (monosodium glutamate) for flavor enhancement. Some people report adverse reactions to MSG like headaches or numbness.
If using chicken bouillon often, be diligent about controlling total sodium intake by:
– Limiting processed foods which are high in salt
– Reading nutrition labels closely
– Skipping extra table salt
– Choosing low or reduced sodium broths and bouillons
– Diluting regular bouillon with more water
Overall, chicken broth made at home is a healthier choice over commercially made bouillon cubes and powder. Homemade bone broth offers protein and minerals absent from bouillon.
Taste Test: Bouillon vs Broth
Curious how chicken bouillon and broth compare in terms of taste? Here’s a simple test:
Materials:
– Chicken broth: good quality canned or homemade
– Chicken bouillon: cubes and powdered
– Water
– Cooking spoon
– Small cups or mugs
Steps:
1. Heat 1 cup of chicken broth until hot.
2. Dissolve 1 teaspoon chicken bouillon powder in 1 cup hot water.
3. Dissolve 1 cube chicken bouillon in 1 cup hot water.
4. Taste the three liquids side-by-side. Take small sips of each one.
5. Evaluate the appearance, aroma, mouthfeel and flavor. Notice the intensity of chicken taste.
6. Rank the three from lightest to strongest chicken flavor.
Results are subjective based on individual taste buds. But in most cases bouillon has the strongest, most concentrated chicken flavor due to added msg and salt. The broth likely tastes the most subtle and nuanced. Bouillon made from the cube may fall somewhere in the middle.
Conclusion
Chicken bouillon and chicken broth are two handy chicken-flavored ingredients for the kitchen. While bouillon offers intense chicken taste, broth provides cleaner, subtler flavor.
Use bouillon when you need to add instant chicken flavor to a dish. Choose broth when you want more complexity without overpowering other ingredients. Adjust bouillon amounts since it’s highly concentrated. For health, limit sodium intake if consuming bouillon regularly.
Both broth and bouillon have their place in cooking. Keeping some of each on hand gives you flavor flexibility when recipe making. Alternate between the two depending on the dish and your desired intensity of chicken essence.