Is there a way to incorporate chicken broth in a recipe without it going bad? Bullion and water?
One of my sauces I make and consume at home uses chicken broth (chicken tinga recipe) and I'm curious about how bottling a sauce with broth works for a shelf-stable product.
One of my sauces I make and consume at home uses chicken broth (chicken tinga recipe) and I'm curious about how bottling a sauce with broth works for a shelf-stable product.