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The liquid resulting from cooking vegetables, meat or fish in water.
Season: available year-round
How to prepare: To make low-fat chicken broth, freeze broth and scoop off the fat that rises to the top -- Chef #811507
Substitutions: 1 bouillon cube = 1 tsp bouillon granules dissolved in 1 cup boiling water = 1 cup canned broth; 1 cup beef broth = 1 tsp beef extract + 1 cup boiling water; 1 cup fish broth = 1 cup bottled clam juice = 1/2 cup chicken broth + 1/2 cup water
|Calculated for 1 can 14.5 oz|
|Amount Per Serving||%DV|
|Calories from Fat 8||(28%)|
|Total Fat 1.0g||1%|
|Saturated Fat 0.5g||2%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.2g||0%|
|Dietary Fiber 0.0g||0%|