Running low on stock? Here are the best verified substitutes, including how to adjust your measurements.
About stock
Stock is a savoury liquid made by simmering bones, meat, vegetables, and aromatics in water for several hours. It originated as a way to extract maximum flavour and nutrition from ingredients that might otherwise be discarded. The result is a rich, deeply flavoured broth with a slightly gelatinous body from dissolved collagen. Stock adds depth, body, and savoury complexity to soups, sauces, and braised dishes, while also providing moisture and flavour to grains and vegetables.
Best substitute
Dissolve 1 bouillon cube per 1 cup of hot water. Match the type (chicken, beef, vegetable).
Alternative
Add extra seasoning — salt, herbs, a splash of soy sauce — to compensate for flavour.