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A "better" type of chicken broth
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Elaine Magee, MPH, RD posted:
I have many uses for chicken broth...

* As a way to add moisture (water) and flavor to cooking brown rice and other whole grains...

* I add chicken broth paste to my lard-less chicken tamales (it helps give the masa the simulation of animal fat flavor)...

* As a base for sauces and gravies, etc.

So I like to have a great-tasting chicken broth ready to go in my kitchen.

A while ago I tried "Better Than Bouillon" Chicken Base (in an 8-ounce jar). The broth is cloudy when you add water, but this is a good thing. The flavor is more pronounced perhaps than your typical reconstituted chicken broth, maybe because they use chicken meat, natural chicken juices, and chicken fat to make it. They also add salt, so don't add any salt or sodium to your recipe if you are using this product. You will find some sweetener in the list of ingredients as well, but keep in mind that one serving (1 teaspoon of chicken base) contains 1 gram of sugars.

The manufacturer does add turmeric for flavor, which may be adding some health promoting properties (recent animal studies suggest some cancer and heart disease benefit to it but more research ideally needs to be done on this).

What type of chicken base or broth do you like to use in your recipes?
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Jis4Judy responded:
Hi Elaine I go through the steps to proccess my own chicken broth I make a lot and freeze some in double plastic bags for future use in whatever I decide it would be good in ..
I have used it in place of water for rice stir fries stuffings
and makeing a quick soup when I wanted some ..
I am sure there are tons more I could do with it .
I gave the steps in the share your soup recipe post
Hugs Judy:)


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