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I read in one of the posts not to use canned chicken broth because it is high in sodium, but many of my recipes call for it. What is a good substitute? (And I sure hope the answer isn't place water in pot, place chicken in water, place pot on stove.) :pound:
 

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What?!!! No stewed chicken?! :D :D :D

I use canned broth once in awhile, but I do get the low-sodium version. I also use granulated bouillon, and when I use it, I don't use any other salt in the recipe.
 

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If you look you can find lower sodium broths in boxes. At trader Joes they have a low salt organic version. I think it is 70mg of sodium. That is the lowest I have seen and it tastes much better than other brands. You can also dilute your canned broth and just add more water to dilute the salt. If I am making roasted chicken I do use the bones to make my own broth. It is not that hard.
 
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