Bouillon

the French word for Broth a liquid in which any bones, meat, poultry, fish or vegetables have been boiled. It is concentrated, flavoured with herbs and spices and salted to make a soup. It is served cloudy, not clarified. Used in recipes when a stronger flavour is required - simple stock is less flavoured, watery and never substantial enough to serve as a dish on its own. Bouillon powder and granules are available from supermarkets and make a suitable substitute when time is short.