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  2. 7 Substitutes for Chicken Broth You Probably Have on Hand - AOL

    www.aol.com/chicken-broth-probably-easy-subs...

    White Wine. If your recipe calls for ½ cup chicken broth or less, dry white wine is an easy and flavorful substitute. It will add a slightly acidic flavor and it's great for when you need to ...

  3. 7 Healthiest Chicken Stocks on Grocery Shelves—and 3 To Avoid

    www.aol.com/7-healthiest-chicken-stocks-grocery...

    Nutrition (Per 1-cup serving): Calories: 10 Fat: 0 g (Saturated fat: 0 g) Sodium: 860 mg Carbs: 1 g (Fiber: 0 g, Sugar: 1 g) Protein: 1 g. This chicken broth is enriched with added chicken fat and ...

  4. What’s the Best Substitute for Chicken Broth? Here Are 6 ...

    www.aol.com/lifestyle/best-substitute-chicken...

    You found the most scrumptious recipe for chicken pot pie soup and can barely contain your excitement, so you head straight to the store with your ingredient list then rush back home to start cooki.

  5. Suet - Wikipedia

    en.wikipedia.org/wiki/Suet

    Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 and 50 °C (113 and 122 °F) and congelation between 37 and 40 °C (99 and 104 °F).

  6. Kidney (food) - Wikipedia

    en.wikipedia.org/wiki/Kidney_(food)

    [4] [5] Chicken kidneys are used in cooking, too, [6] [7] but fowl kidneys are very small and generally not collected to be used in food separately. [5] Veal kidneys are preferred among cooks. [8] The kidneys of small animals are grilled or fried, and the kidneys of larger ones are usually stewed. [9]

  7. Bouillon cube - Wikipedia

    en.wikipedia.org/wiki/Bouillon_cube

    A bouillon cube / ˈ b uː j ɒ n / (also known as a stock cube) is dehydrated broth or stock formed into a small cube or other cuboid shape. The most common format is a cube about 13 mm (1 ⁄ 2 in) wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube.

  8. Broth vs. Stock: Find Out Which One Is Best for Making Soup - AOL

    www.aol.com/broth-vs-stock-one-best-213800547.html

    The end result is a thin liquid that is flavorful and meant for drinking: Think chicken soup, like Ree's slow-cooker chicken tortilla soup, or consommé, which is essentially a fancy clarified broth.

  9. Steak and kidney pudding - Wikipedia

    en.wikipedia.org/wiki/Steak_and_kidney_pudding

    Steak puddings (without kidney) were part of British cuisine by the 18th century. [1] Hannah Glasse (1751) gives a recipe for a suet pudding with beef-steak (or mutton). [2] Nearly a century later, Eliza Acton (1846) specifies rump steak for her "Small beef-steak pudding" made with suet pastry, but, like her predecessor, does not include kidney ...