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Old 01-05-2021, 08:19 AM   #1
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Chicken Broth Question

I have a soup recipe that calls for four 14 1/2 ounce cans of chicken broth. I use Wegmans chicken broth in a container because it is low in sodium, and I have high blood pressure.

One container of Wegmans chicken broth is four servings. How many containers of this should I use in my soup?

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Old 01-05-2021, 09:29 AM   #2
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Quote:
Originally Posted by lisagail5 View Post
I have a soup recipe that calls for four 14 1/2 ounce cans of chicken broth. I use Wegmans chicken broth in a container because it is low in sodium, and I have high blood pressure.

One container of Wegmans chicken broth is four servings. How many containers of this should I use in my soup?
Four 14½ ounce cans = 58 fluid ounces. That's 7¼ cups. If the boxes are 32 ounces each, you'll need 2.
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Old 01-05-2021, 10:01 AM   #3
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The box is 32 ounces. I thought I would need 2 boxes just wanted to be sure. I am really enjoying this forum and appreciate the answers to my questions. You are all awesome.
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Old 01-15-2021, 10:45 AM   #4
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Save chicken bones and boil them for broth.
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Old 01-17-2021, 06:59 AM   #5
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I would urge you to make your own broth at home. Your home brew will have even less sodium. Its is easy and make the house smell soo good while its simmering. But the main thing is its healthier.
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Old 01-17-2021, 08:14 AM   #6
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Chief's Chicken Broth

Ingredients
1 chicken carcass from roasted chicken, Or, 4 chicken thighs with skin and bones
1 lb chicken wings
1 stalk celery, cutninto1 inch chunks
1 washed carrot cut into 1 inch chunks
1/2 onion
1/4 lb. chicken feet (if available)
4 leaves fresh sage
2 tbs. olive oil
2 tbs. butter
4 cups water

Heat oil and butter in large dutch oven over medium heat. Crack leg bones with a heavy knife, or cleaver. Add chicken parts , except for the chicken feet, and brown. remove the chicken from the pot. Add sage leaves ant cook in the rendered chicken fat for 3 minutes. Place all ingredients back into the pot, along with the water. Bring to a low boil, cover, and reduce heat to low. Simmer for two hours.

Strain the broth through a wire mesh sieve. Add water to make a quart if brith. Season with salt, and pepper to taste. Use the chicken meat either in soup, pot pie, or chicken salad.

the bones, skin, and chicken feet, as well as the chicken cartilage will add collagen to the broth, adding nutritional value, and great texture.

Place the broth into the fridge overnight. The fat will rise to the top and harden, and is easily removed. The broth will have gelled, letting yo0u know that this is a rich, and nutritious broth. Enjoy.

Seeeeya; Chief Longwind of the North
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