Can you make chicken stock with bouillon? Nope. Can you make a perfectly decent broth that works for weeknight meals? Absolutely. Don’t let the snobs get you down.
Think of it like this: you’re not driving a race car, but you’re still getting to the grocery store. It’s about intention—if you add fresh stuff and a little love, it’s nowhere near lazy.
So, go ahead. Crush that cube. Sauté an onion. Let it bubble. You’re not a chef; you’re a human making dinner. And that is always enough.
P.S. The next time you see a bag of chicken feet at the store, grab them—that’s where the real stock magic lives. But for now, your bouillon secret is safe with me.
