48 oz ctn
About 6 servings per container
Chicken Broth, Contains Less Than 2% Of The Following: Salt, Corn Sugar, Monosodium Glutamate, Natural Flavors, Yeast Extract, Vegetable Stock (Concentrates Of Onion, Celery Root And Carrot).
Do not dilute. Do not microwave package.
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College Inn® Chicken Broth. Since 1923. Premium Quality Ingredients. 99% Fat Free. Net Wt 48 Oz (3 Lb) 1.36 kg. Inspired Creativity. College Inn® broth is in a league of its own, thanks to Premium Ingredients like stock made from plump chicken, farm-grown vegetables and the perfect balance of seasonings. College Inn broth is the special ingredient that aspiring at-home chefs depend upon for cooking more flavorful and adventurous dishes for family and friends. In 1923, Joe Colton of Chicago's College Inn restaurant ignited a trend among home chefs with his innovative dishes like Chicken a la King & Lobster Newburg, made with his signature chicken broth. Today, College Inn continues to inspire at-home chefs with delicious broth and stock, so you can Create More Great-Tasting Meals. Tetra Pak®. Tetra Brik® Aseptic. Recyclable only where only facilities exist. To find out, Visit: www.recyclecartons.com. Please include the product manufacturing code located on the top of the container in consumer correspondence. Visit collegeinn.com for the recipes shown here and more: Herbed Chicken with White Wine and Grapes & Colton's Classic Chicken Noodle Soup. Consumer Inquiries: Call 1-800-55-BROTH (1-800-552-7684).
After opening, keep refrigerated and use within 14 days. Make your dishes better using College Inn® Broth. Main Dishes: Use broth to enrich the flavor of soup, stew, chili, risotto, slow cooker meals, braises, pot roast, pot pie, casseroles, curry, gumbo and more. Side Dishes: Use broth instead of water to prepare rice, couscous, quinoa, polenta, barley, bulgur, grits, lentils or stuffing. Vegetables: Use broth to steam or saute vegetables. Use broth instead of cream or milk in mashed potatoes. Leftovers: Use broth to moisten food before reheating. Gravies and pan sauces: Use broth to loosen browned bits from bottom of skillet or roasting pan. Reduce to thicken or cook with flour or cornstarch. Season to taste. Vinaigrettes and Marinades: Substitute broth for half or all of oil.
Walnut Creek, CA 94598