Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

There are few things as satisfying as sipping an aromatic chicken broth when it’s cold or rainy outside. With our <a href="https://www.chefsteps.com/recipes/chicken-bouillon-cubes">chicken bouillon cubes</a>, you can pour yourself a mug in less time than it takes to make hot cocoa or coffee.Since our bouillon cubes are already seasoned, all you need to do is dissolve them in hot water and steep in some herbs and aromatics—here, I chose to use thyme, parsley, black pepper, and lemon zest. The small amount of fat contained within the cubes helps to “bloom” the oil-soluble aromas and flavors in the herbs, and they have enough gelatin that the broth has the “body” that’s the hallmark of good stock. And while this method makes an excellent broth that’s tasty all on its own (which is what we think of whenever someone says “bone broth”—a seasoned sipping broth), it can also be used to add aromatic depth to the bouillon cubes before you use the stock for some other application, like a pan sauce or a stew.

Boneless Chicken Bone Broth