Chicken Bouillon Concentrate
Provides not only meat and eggs but feathers as well. Chickens fall into several classifications. The broiler-fryer can weigh up to 3 1/2 pounds and is usually around 2 1/2 months old. These chickens, as the name implies, are best when broiled or fried. The more flavorful roasters have a higher fat content and therefore are perfect for roasting and rotisserie cooking. They usually range between 2 1/2 and 5 pounds and can be up to 8 months old. Stewing chickens (also called hens, boiling fowl and just plain fowl) usually range in age from 10 to 18 months and can weigh from 3 to 6 pounds. Their age makes them more flavorful but also less tender. Chicken is an excellent source of protein, and a good to fair source of niacin and iron. White meat and chicken without skin have fewer calories. A bouillon cube (US) or stock cube (UK) is dehydrated broth (bouillon in French) or stock formed into a small cube about 15 mm wide. It is made by dehydrating vegetables, meat stock, a small portion of solid fat (such as hydrogenated oil), salt (usually well over 50%) and seasonings (usually including monosodium glutamate) and shaping them into a small cube. Dehydrated broth is also available in granular form. Broth made from rehydrated cubes is different in taste from fresh broth because of its higher salt content and flavors changed by the boiling process. Bouillon cubes are convenient and inexpensive. The cubes are widely used in British cooking to add flavor. A concentrate is a form of substance which has had the majority of its base component (in the case of a liquid: the solvent) removed. Typically this will be the removal of water from a solution or suspension such as the removal of water from fruit juice. One benefit of producing a concentrate is that of a reduction in weight and volume for transportation as the concentrate can be re-constituted at the time of usage by the addition of the solvent.