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Old 10-14-2008, 03:06 PM   #11
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What are you making? Chicken soup?

I assume that water also goes in the pot. In which case, you can just substitute chicken broth for the water and the chicken base. Or use half plain water and half chicken broth.

Make sure you taste before adding salt if you use either chicken base or canned chicken broth, as both are pretty salty.
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Old 10-14-2008, 03:28 PM   #12
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I'm making chicken and dumplings
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Old 10-14-2008, 03:38 PM   #13
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The chicken base flavors the water to make chicken broth.

If you want to use broth instead, use the same as the water amount and skip the base.
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Old 10-14-2008, 03:45 PM   #14
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Quote:
Originally Posted by Andy M. View Post
The chicken base flavors the water to make chicken broth.

If you want to use broth instead, use the same as the water amount and skip the base.

Yep. Chicken base is just an easy way to make up chicken broth when you need it. Especially when you only need a little bit of it.

There's no reason to buy it unless you are intrigued by it. Just use chicken broth.
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Old 10-14-2008, 10:36 PM   #15
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I make and freeze my own chicken stock. However, right now, I'm out! Imagine the horror! I've been making chicken rice soup lately, and using the broth that results from poaching the chicken. However, I will save the skin, chop it up with a knife, and caramelize that to render the fat for sauteing the veggies, as well as put a layer of chicken fond in the bottom of the pan.

If you're using raw chicken, dice it up, and brown it in the pan before you start anything else. It will add a layer of chicken flavor to the soup.
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