Chicken bouillon, canned chicken broth or canned chicken stock can be substituted for chicken base in soups, stews and sauces. Use one cube, or 1 teaspoon, of bouillon per cup of water. Alternatively, use 1 cup of canned broth or stock.
Chicken base is simply chicken stock that has been reduced over a period of hours until the vegetables in the stock completely meld into the liquid. Darker in color, thicker in consistency and richer in flavor, chicken base is a fast way to get the flavor of a slow-simmered stock in less time. Commercial bases are available in powdered, cubed or liquid form.
Chicken base can be made at home. Begin with all of the ingredients that go into a good stock: a whole chicken, filtered water, onion, carrot, celery, garlic, salt, pepper and herbs such as parsley, sage, rosemary and thyme. Allow to simmer over medium-low heat until the vegetables have mostly dissolved and the liquid has reduced by two-thirds. This takes several hours. Strain, and place in the refrigerator until the fat rises and solidifies. Remove fat and transfer to an ice cube tray and freeze until solid. Store cubes in a freezer bag for up to three months, using one to two cubes for every cup of stock called for in a recipe.