Your Wallet Will Thank You For This Easy Broth Swap

If you've got a recipe in mind that requires browsing for broths and you find yourself wincing at the price tag, you're not alone. When you consider the fast-approaching expiration dates and the small window you have to use all the broth, pricy soup stocks can become a waste both of food and money.

According to America's Test Kitchen, you should expect to spend anywhere between $2 to $4 on a 32-ounce carton of broth that will last you up to 10 days after opening. The USDA recommends keeping chicken broth refrigerated for up to 4 days after opening before you discard it, and the same 3 to 5 day window is recommended for canned soups. This doesn't give you a whole lot of time to use up all of that stock, but there are better, cheaper, and longer-lasting options if you want to leverage some savory stocks.

Rather than spending all your time browning, buying, and figuring out a schedule to use your liquid stocks, try using bouillon. According to The Spruce Eats, bouillon is dehydrated broth or stock usually packaged in a compacted cube form or in a looser powder form. Typically there are also some seasonings included in the bouillon to boost aromas and flavor. Because of their lack of moisture and given an airtight packaging and storage seal, bouillon cubes can last up to 2 years, per Still Tasty.

In addition to being very convenient and long-lasting, bouillon is more affordable than soup stock. America's Test Kitchen calculated that one 8-ounce jar of bouillon will cost about $6, but will produce the equivalent of several entire cartons of soup stock. Bouillon also has a variety of uses that can be leveraged in more creative ways than its wetter counterpart. As an ultra-concentrated bomb of flavors, adding even a little bit of bouillon powder during the cooking process can make a world of difference.

With all these positives going for it, why choose liquid stock over bouillon? Make the swap and save some cash!