Chicken broth can be used for a variety of quick soups.
Chicken broth is used in many recipes, either as a primary ingredient or as a convenient flavoring. With chicken broth on hand, a cook can quickly conjure up any number of soups, sauces or tasty pilafs with a minimum of fuss and bother. Homemade chicken broth or stock is always the gold standard, but even cooks who routinely make their own can benefit from buying some commercially prepared broth to have on hand as backup. Comparing several brands and choosing a favorite is well worth the effort. Add this to my Recipe Box.
Instructions
1. Taste several brands of chicken broth, giving careful consideration to the flavors. Weed out those that are overly salty, or have chemical aftertastes. Pay attention to nuances of flavor, such as the presence of garlic or herbs in the broth.
2. Consider the feeling of the broth in your mouth. Ask yourself if it gives a sense of richness and fullness, or is it thin and watery? The best chicken broths have naturally occurring gelatin, which contributes body to your soup.
3. Pour the broths you are comparing into measuring cups or tumblers, and compare them visually. Some broths have the crystal clarity you'd find in a top restaurant, while others are cloudier or show signs of artificial coloring.
4. Read the label, and compare the ingredients. Some broths are made entirely with natural ingredients, while others have a multitude of additives and preservatives.
5. Compare the nutritional values on the label. They can vary widely, depending how the broth is made. Sodium content is an especially major variable, with inexpensive and poorly made brands relying heavily on salt to provide their flavor.
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