All chicken broth is not created equal.

From: The Seattle Times (via Knight-Ridder/Tribune NewsService) | Date: April 11, 2002 | Copyright information

Byline: Cece Sullivan

"A chicken in every pot" is a cliched promise from old-time politicos, but a can of chicken broth in the cupboard holds promise of its own. It's a flavor-boost base for sauces and soups, pilafs and risottos, and it marries well with chicken, pork and lamb.

Now a couple of companies that know a thing or two about poultry have entered into the mix, with favorable results.

The new broths from Butterball have a light, fresh chicken flavor. They are 99 percent fat free, avoiding that greasy feel of some broths. The reduced-sodium broth has 620 ...

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