For years, I’ve used bouillon powder to make broth when I needed it, because I didn’t like to take up so much space as the big 1-quart containers — and I often didn’t need anywhere near that much, which left the question of storing the remainder.
A little while ago, I discovered the concentrated broth packets shown above. They’re a wonderful alternative to bouillon powder, with far more flavor. You do need water though, so they’re not a good choice for boats with a severely limited water supply.
The Swanson packets make 1 cup of broth, while the Knorr tubs make 3-1/2 cups. Sodium content is about the same as making stock from bouillon, although Knorr also makes a low-sodium chicken stock in the tubs. I often use one packet of the Swanson or 1 teaspoon of the Knorr in place of 1 teaspoon of salt in recipes — it has about 1/3 the sodium of the salt and lots more flavor.
These do not have to be refrigerated until open — and since they are so small, I find it’s no problem to find a little space to tuck an open one (in a Ziploc) into a corner of the refrigerator or cooler. Much easier than those quart boxes!