Chicken broth
A liquid typically rendered from simmer chicken along with aromatic vegetables such as onions, carrots and celery. The mixture is strained and deffatted. While the term "broth" and "stock" are used interchanably, broth is really a product made from stock with addition of seasons. It is available frozen or in cans or dehydrated cubes. Variations include fat-free, and low-salt. The broths tend to be heavily salted for flavor. The most flavorful product is homemade but canned is suitable for most cooking needs.
Nutrient values shown are for low-sodium, canned. Equivalents 10.5 oz ca, 1 1/4 cups Ingredient Substitutions vegetable broth (more neutral) OR beef broth (can be overpowering) depending on the recipe OR 1 chicken bouillion cube OR 1 teaspoon bouillion granules | | Nutrition |  |
| Serving Size 100 grams | | | Calories 16 | | | Total Fat 1g | | Saturated Fat 0g | | Cholesterol 0mg | | Sodium 30mg | | Potassium 86mg | | Total Carbohydrates 1g | | Dietary Fiber 0g | | Sugars 0g | | Protein 2g | |
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