broth
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The liquid resulting from cooking vegetables, meat or fish in water.
Ingredient
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
| Nutrition Facts | ||
|---|---|---|
| Calculated for 1 | ||
| Calories 790 | ||
| Calories from Fat | (%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | % | |
| Saturated Fat 0.0g | % | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | % | |
| Sodium 0mg | % | |
| Potassium 0mg | % | |
| Total Carbohydrate 0.0g | % | |
| Dietary Fiber 0.0g | % | |
| Sugars 0.0g | ||
| Protein 0.0g | % | |
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