---

Answers: Chicken stock is usually made by boiling chicken and chicken bones in water with carrots, celery, onion, and some garlic until the liquid is flavorful and rich. The veges and chicken are removed and you are left with the liquid, which is then used as a base for soups etc. Chicken boullian is chicken stock that has been dehydrated and mixed with sodium. It adds a rich flavor but contains a great deal of salt and should be used sparingly.

---

chicken stock is the remaining water in which you boiled the chicken and the stock is used tin soups and currys instead of water

---

Chicken stock is the water after chicken is boiled. It has fats and oils. bouillon cubes are that but a powdered version. It's like powdered milk, yeah, it's milk, but very artificial.
If you are looking for a shortcut to chicken stock, check the soup/ canned food section. There you will find a stock that is richer and tastier than bouillon.

---

Boullion cubes dissolved can be a semi-substitute for stock in a rush, but stock is made by either boiling a whole chicken along with some quartered onions, chunks of carrots, and bell peppers, bring to a rapid boil. then lower temp to a slow simmer and simmer for a couple of hours. The chicken meat can be deboned for soup, gumbo, or stew.

if you prefer to not boil the whole chicken you can boil just the neck, wings and innards with the same veggies cut up and make a pretty good stock.

---

ok the diffrence bullion cubes has sodioum its dryed all you add is water chicken stock is the natural broth so both can be used both are good check see what has more sodiom you then make your choice

---

---

---