I have a lot of homemade, but it’s in quart bags frozen. I guess my breakpoint is about 2 cups. If I need 2 cups or more, I’ll thaw one of those (and probably salt & drink remainder).
If I only need a cup or cup and a half, I’m fine using bouillon instead. I have BTB on hand most of the time, but prefer Minors by a bit, maybe only because of long time prior use. So if I stop in somewhere having Minors, I’ll usually grab a tub of beef, chicken, and veggie. Someone here a few months back pointed out that I could get Minors for about the same price on Amazon but I haven’t done that yet.
I do have some of the chicken Knorr rectangles. I got them when my son and I were trying to replicate some goat stew we’d had in a Haitian place in South Florida. He’s a bit of a nerd (wonder where he gets that??) and wanted it as real as possible, and all the recipes we found said to use Knorr, so we did. Not that it would have made any difference in that dish.
There was also a fairly recent thread here on making/using stock that may have some discussion of interest. [Edit - I see that OP/Ernie already knows that other thread but I’ll leave it up in case future readers do not.]
