Better Than Bouillon, Chicken Base, 8 oz

Product Information

Vegetables* and vegetable juice concentrate (carrots*, celery*, onion, tomato*), salt, soy sauce* (water, soybeans*, salt, alcohol*), cane sugar, maltodextrin*, food starch*, yeast extract, onion powder, garlic powder, spice*. Let's say you want ham gravy, but there are a thousand reasons you're not cooking a whole ham. Maybe it's not Easter, Mother's Day, or Thanksgiving. Maybe the stores don't have a giant ham, or you don't need to feed a crowd.

For two cups of total liquid, I used 3 teaspoons of Better than Bouillons Ham flavor. They recommend using 1 teaspoon per cup, but I used 1.5 teaspoons per cup instead. I love a salty, rich flavor. If you want your gravy less salty, then use less bouillon.This salt water may not taste great. An easier way may be to use very coarsely ground salt, take a few crystals (about 2 grams), and down them with a glass of water. I've heard it said that flour holds up better for reheating but I didn't think it was a huge issue. The tastiest way to get extra fluid and salt is with bouillon. Just dissolve a bouillon cube in hot water. Usually half a cube is enough for a cup.

I made several batches with bouillon and was blown away by how delicious and easy it was. Ham bouillon is a worthy way to make ham gravy without the hassle. For this recipe I'm recommending having two cups of broth so if you're using the water and bouillon combo it would be: TWO CUPS WATER + 2-3 teaspoons of bouillon. It's standard to heat the water up (I would do 2 minutes in the microwave) and then just dissolve the bouillon in the heated water. Ham broth, just like that. Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, vitamin d, iron, potassium, calcium.

Between using straight broth (either bouillon or drippings), milk, and cream, I discovered my personal preferences. Cornstarch goes in at the end of the recipe. Flour goes in at the beginning. How much bouillon do I need? When using flour, you mix it with equal parts oil or butter in a skillet. Continually whisk it for several minutes. To avoid clumping, to cook out the raw flour taste, and to prevent it from burning keep whisking. Yes, this is more work, but browning the flour adds a layer of flavor. Right above the recipe box, there's a little paragraph that says "need more recipes" and right above that there's a paragraph that says "How much bouillon do I need?". You're very right, it think it's personal taste on the exact amount. I always use more bouillon than the jar says to use. The jar says use 1 ts of bullion per cup of liquid but I don't think that's salty enough.

Fewer boxes & transactions:You won’t be billed for this item until it ships with your next Autoship There are other options than bouillon that can be superior. Bouillon contains about 1 gram of carbs per cup, so it’s not totally carb free. And depending on which brand you choose it may contain additives, like MSG, that may not be great. Is it worth it? How long should I expect one jar to last, using it 2 or 3 times a week to cook for 3 people?One thing I noticed when using cornstarch, even when the gravy cooks clump-free, once it starts to cool, the film on the top adds clumps after you stir it. Not a significant source of Sat Fat, Trans Fat, Cholest, Fiber, Added Sugars, Vit D, Calcium, Iron, Potassium. When using corn starch add the corn starch slurry at the end of the recipe after you add the broth to the skillet When I made ham gravy with milk, cream, or coffee, I used ½ cup of water and 3 teaspoons of bouillon. I kept the amount of bouillon the same because I added 1.5 cups of milk, cream, or coffee to my measuring cup. Ultimately I use 3 teaspoons of bouillon for 2 total cups of liquid. I hope that makes sense :). Need more recipe ideas? To prevent the flour from clumping up, be sure to whisk it thoroughly into butter or oil in a skillet for a good two minutes. Use low to medium-low heat to prevent burning the butter. Just whisk until smooth.