Guest guest Posted April 22, 2003 Report Share Posted April 22, 2003 Hi Ronda. I understand about using chicken bouillon and chicken broth for recipes. It certainly is in many recipes and one great way for people to cut down on the saturated fat in butter. However, it isn't so great for the chickens. *lol* Have you tried any of the vegetarian " unchicken " or chicken-like broths? They aren't tomatoey at all and are in fact yellow-clear broth that has a chicken flavor to them. Very good and they work great for me in my recipe conversions. I found some in the bulk bins of one of my markets and if you don't have access to those, check the Kosher food section of your grocery store for vegetarian broth cubes; I have been able to find some there as well. ~ PT ~ ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~> , Ronda <treebelly> wrote: > > Question: What was hardest to give up? > > Answer: Cooking things in chicken broth. Seems that EVERYTHING I make had it in there (it used to be my way to save on calories instead of using butter.) Like, I boiled carrots or broccoli in it, used it in soups, dressings, etc. I haven't tried vegetable broth...I think vegetable broth and see a can of V-8! > > Ronda in Oregon Quote Link to comment Share on other sites More sharing options...
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