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re: Chicken Broth (Photos)
Posted on 2/23/15 at 7:03 am to MeridianDog
Posted on 2/23/15 at 7:03 am to MeridianDog
I can appreciate a good stock/broth, but for me it's a time to benefit thing. If I'm making a large dish such as gumbo or a gallon+ soup, I'll make my own as I can control the sodium and the stock plays a larger part. If I'm making a pot of quinoa or rice, I'll just use a spoon of reduced sodium Better than Bouillon.
This post was edited on 2/23/15 at 7:04 am
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