1,531 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Don't add a stock cube whole

Name: Don't add a stock cube whole
Prep time: 2 min
Total time: 2 min
Yield: 1 piece
Cuisine: French
Ingredients: 1 chicken stock cube

If you add a stock cube to a recipe, it's much better to not add it whole, because it will take a long time to dissolve.

146 K 3.4/5 (16 reviews)

2 min.

Easy

0.15 €

1 piece

1 Ingredient

Last modified on: February 21^th 2011

For 1 piece, you will need:

1 1 chicken stock cube
Total weight: 10 grams

Times for this recipe

Preparation: 2 min.

Step by step recipe

Stage 1

You should not add it straight out of the wrapper, like in this photo, because it takes a long time to dissolve.

Stage 2 - ⌛ 2 min.

It is better to slice it thinly, so that it will dissolve almost immediately.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	0	0	2 RDI: 0 %
Per 100 g	0	0	0	5 RDI=0 %	20 RDI: 0 %

How much will it cost?

For 1 piece : 0.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Chicken stock cube

Like these other recipes: Du Barry soup, Pumpkin (or potimarron) soup, Chicken pie, Leek and potato soup, Chicken breasts in a potato crust, ... See them all 32

Other recipes you may also like

Cubed salad

For this fun salad, all the ingredients are cut into small dice, hence the name.

August 4^th 2014105 K4.3 50 min.

Small cheese and bacon rolls

These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.

September 7^th 2018371 K5 1 hour 25 min.

Broad bean salad with Parmesan

A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.

February 21^th 2011287 K3.8 25 min.

Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking ( October 17^th 2018333 K4.3 2 min.

Raspberry muffins

Delicious when still warm.

February 21^th 2011316 K5 45 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.