11.Stock, Broth, Bouillon and Consommé. In recipes calling for chicken or beef stock, you can use homemade or canned stock prepared from purchased cubes or powdered bases. (Be sure to watch the amount of salt you later add to your recipe though because some cubes and powdered bases are very salty). Stock, broth and bouillon are basically the same – the clear liquid produced when meat, bones and vegetables are simmered in water to extract flavor and then strained. Stock can be made from meat, poultry, fish or vegetables. Consommé is stronger than bouillon; it is stock enriched with more meat and vegetables and then concentrated and clarified. Now you know!

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