If you have leftovers when using canned broth, pour the remainder of the can into an ice cube tray and freeze. Once frozen, store the cubes in an air-tight plastic bag. That way you'll always have the few tablespoons of stock needed for many recipes.

If substituting bouillon cubes for reduced-sodium chicken stock in a recipe, do not add salt until the dish has completed cooking. Stock reduces as a dish cooks, which concentrates the stock.