For chicken powder, the broth is simply made from chicken and perhaps a touch of salt or MSG to give a pure, concentrated chicken flavor. But bouillon cubes take a different approach. The stock is ...

Beef and lamb bouillon cubes tend to have a deeper, slightly earthier flavor than chicken stock cubes, which have a cleaner, lighter taste. Seafood bouillon cubes meanwhile have a slightly fishy ...

(The process of defeathering chickens often removes that yellow membrane; however, if it remains, it — and the talons — can create off flavors in the broth.) Combine the chicken feet ...

Add to vegetables. Add the remaining 3 cups chicken broth, Gravy Master, dissolved beef bouillon, salt, and pepper. Bring to a boil. Lower heat and cook until vegetables are tender and sauce has ...