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How to use chicken broth in a sauce... shelf stable?

Sam & Oliver

Sam & Oliver

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.
 
I've seen it in woozies.
 
It's a question for your PA.  If the broth is a fake flavor item with no actual meat product in it, you can probably get away with using it, with your PA's approval.  If the broth does contain or is made from real meat, it will probably be classified as one of those critical components (like the butter in my BBQ sauce) and the sauce may require the person making it to be BPCS certified. 
 
The BBQ sauce contains butter and is Hot Fill/Hold processed, but I had to get BPCS certified to make it in my licensed kitchen, where I'd been processing a lot of other sauces for years.  The difference was the Dairy component in the BBQ sauce.
 
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