Serves: 5
When a recipe calls for chicken or beef broth, you can use homemade stock or a purchased product. Purchased products are almost always saltier than homemade, so taste the soup or stew before adding any salt.
One 14 1/2-ounce can of ready-to-serve beef or chicken broth equals 1 3/4 cups broth.
One 10 1/2-ounce can of condensed beef broth (or 10 1/2-ounce can of condensed chicken broth) diluted with 1 soup can of water equals 2 2/3 cups broth.
One beef or chicken-flavor bouillon cube or 1 teaspoon of beef or chicken-flavor instant bouillon dissolved in 1 cup water equals 1 cup broth.
1 teaspoon beef or chicken base diluted with 1 cup water equals 1 cup broth.
This Cook's Note: Broth Substitutions recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
