Condensed broth has had some of the water boiled out of it, thereby concentrating the flavor of the broth in the liquid that remains. It shouldn't matter if you use condensed broth as long as you mix it with some water to thin it out first (it's the same principal as making Orange Juice out of a can of orange juice concentrate).
The density of chicken brother is 1.07 g / cm^3. Of course the density of chicken broth could vary from brand to brand or recipe to recipe.
You can substitute a chicken bouillon cube with chicken broth or stock in your recipe.
You can substitute chicken broth or grape juice for wine in a chicken marsala recipe.
A good substitute for seafood broth in a recipe is vegetable broth or chicken broth. These alternatives can provide a similar depth of flavor without the seafood taste.
A suitable substitute for chicken bouillon cubes in a recipe is to use chicken broth or stock as a replacement.
Chicken broth that has the water taken out of it before it is canned so that after it is purchased the buyer can put the water back in, or dilute it, which essentially makes the product easier and cheaper to sell than the original full water content broth as well as making it more flavorful by condensing it,
Chicken broth typically contains around 6-9 grams of protein per cup, depending on the brand and recipe.
It would be 19 qt
You can substitute chicken or vegetable broth for white wine in a risotto recipe.
Condensed broth typically needs to be diluted before use. Usually, condensed broth requires 1 part broth to 3 parts water for reconstitution. So, 10.75 ounces of condensed broth will yield about 43 ounces of reconstituted broth.
Simply Recipes has a page that explains in great detail how to make Chicken Broth from scratch. Food Network page also has a great variety of broth and soup recipes.
Yes. The only difference is the way the broth is simmered. When making broth you use the whole chicken whereas stock you use the bone. The only time it would make a difference is when you are using it to degalze a pan. Unlike broth, stock will bind with the dripping to create a sauce.