Instructions

1. Take a small pinch of the broth and taste it. Every brand of granulated chicken broth has its own distinct taste and you don't want to use one if you don't like that taste. Some may be more salty than others, or more pungent (oniony) or herbaceous; taste to figure out how much you might have to adjust other ingredients in the recipe.

2. Check the instructions for the proper ratio of broth granules to water. Use this ratio to make a broth mixture for any recipe that calls for pre-made chicken broth; recipes rarely call for the granules and water separately. If cooking without a recipe, make sure the ratio of water to granules remains roughly the same, though you might have to adjust it a bit according to how the broth tastes. If in doubt, taste the mixed broth as well and see if you like it; it should taste like a soup you could eat.

3. Grind up the broth if it's in cubes in order to be able to measure more carefully. You don't need to do this if you have time to wait for the cubes to dissolve and don't have to make less than a full cube portion according to the instructions, but if you're using the broth like a seasoning and need quick results, place the cubes inside a mortar and pestle. Tap the cube with the pestle's tip until it shatters, then grind into powder.

4. Heat the water for the broth and measure it after heating. The water should be quite hot, even boiling; this will ensure that the salt and other granules dissolve well and quickly and that the fatty portions of the soup stock will liquefy.

5. Mix broth and hot water and whisk thoroughly. Stop whisking only when there are no more granules gathering at the bottom of the container.

6. Add additional broth powder to your recipe to taste. If the recipe tastes too salty or too strongly of stock, add more water.