Homemade broth

There is no question that homemade Italian meat broth is the best whenever broth is called for in a recipe, and for certain soups there is no substitute. For instructions on how to make and store homemade broth. For those times that you are out of homemade broth and pressed for time, have some good-quality bouillon cubes on hand. I much prefer them to canned broth, and they more closely approximate an Italian broth than the stocks or demi-glaces that you can buy. They should be diluted with more water than the directions on the package indicate: Use at least 5 to 6 cups water per cube. Since Italian broth is made with a combination of meats, use one-half beef and one-half chicken bouillon cube.