Natalie, I can't answer your question because I don't like the taste of boullion, so I don't buy it. However, are you using it in a recipe? Or dissolved in hot water, like soup? (Ew)
The reason I ask is -- if you need it for soup stock, have you thought about making a large batch of home made chicken stock (it's THE BEST) and freezing small containers of it to have on hand? That's what I do. After I make the stock and refrigerate it overnight, I skim all the fat off the top before I freeze it in individual serving containers. Then, when I need it for a recipe, I have it.
Do you really LIKE boullion?
Bev
P.S.: No question is stupid -- if it's something that concerns you, ASK. Don't be shy or afraid to ask.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Bouillion??
