I have more than just a chicken broth substitute, check out more homemade recipes at the end of the page.
How to Make Great Chicken Broth
Nothing tastes as good as homemade chicken broth or chicken stock - but I have a close second. This "Better Than Bouillon" base is like the name states. If you want more flavor, add a little more chicken base. Be careful, it’s salty.
1/4 tsp to 1/2 tsp "Better Than Bouillon" chicken base
1 cup water, boiling
Add 1/4 teaspoon of chicken base to the hot water and whisk to
dissolve. Taste it and if you want it stronger, add a little at a time.
Stronger = saltier. It is ready for your recipe. I use this in dips;
it's very tasty. So much better than bouillon cubes or granules.
Better Than Bouillon tastes so much better than using regular bouillon cubes. I love it. By the way, you will find it by the bouillon cubes in the grocery store.
If you buy chicken, you can freeze the bones to make a stock later on when you have enough saved. I just use a whole chicken.
CHICKEN BROTH FROM SCRATCH
1 whole chicken
1 large onion, halved
2 carrots, halved
2 celery stalks, halved
water to cover everything in a large pot
Place all the ingredients together in a large dutch oven or pot and bring to a boil. Skim the fat that will gather at the top.
Reduce heat and simmer for 2 to 3 hours. Strain broth and let cool. Refrigerate overnight and skim the fat off the top the next day. It keeps for approximately 3 days in the refrigerator or freeze it.