Chicken Stock

• A single chicken bouillon cube or 1 tsp. of bouillon powder is reconstituted with 1 cup of hot water. Instead of using this in your recipe, use 1 cup of chicken broth or stock. The more flavorful broth contains added herbs and spices, but stock is almost always indicated as a recipe ingredient. If the recipe does not require you to reconstitute the chicken bouillon granules, use 1 cup of chicken stock for each 1 cube or 1 tsp. of granules and decrease the other liquids in the recipe by 1 cup.

Vegetable Bouillon

• Vegetable bouillon is a better option for those who eschew meat and meat-products. It is not as flavorful as chicken bouillon. To compensate, opt for roasted vegetable bouillon, and use the same amount of vegetable as chicken bouillon. Roasted vegetable broth can also be used to stand in for chicken bouillon following the same proportions of broth to bouillon.

Dry White Wine

• Dry white wine will give the recipe a lighter, less salty flavor than using bouillon. Replace 1 tsp. of bouillon granules or 1 cube with 1/2 cup of white wine and decrease other liquids in the recipe by 1/2 cup. Sherry or vermouth can also be used in the same proportion. Don't use wine in dishes if you're serving anyone who is sensitive to alcohol.

Soy Sauce

• Soy sauce has a rich, deep flavor from the fermentation of soybeans. Though it does not taste exactly like chicken bouillon, the saltiness of the soy sauce matches the salty taste of chicken bouillon granules. For each 1 tsp. of granules or 1 cube of bouillon, use 1 tbsp. of soy sauce. Taste the recipe before adding any additional salt or salted products to the dish. The sodium in the soy sauce might be enough.