Stock, Bouillon, or Base?

This is one of those general questions that I never have thought to ask.
My daughter is really getting into the kitchen as of late, and she DOES ask these things.

I decided to type this handy little post because she cannot be the only one who has wondered.

Chicken Stock:
Made from whole chickens, veggies, and seasonings.
Stock is used as the base for SO many recipes.

Chicken Bouillon:
Normally comes in cube form and is used to flavor soups and stews by dissolving them in boiling water. They can be really salty though, so if you are salt restrictive, try to purchase low sodium brands. Basically, bouillon is a stock that has been dehydrated and shaped into a cube form.

Chicken Base:
This is a highly concentrated stock used for soups, stews, sauces and casseroles. Chicken base can be found in powder or cube form.
To make a chicken base, start with the basic ingredients for making stock. Let simmer for at least a few hours, until the liquid is reduced and the vegetables have dissolved. Strain before freezing.

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