Water, Dried Chicken Stock, Salt, Carrot Stock, Celery Stock, Gelatin, Onion Stock, Chicken Fat, Chicken, Chicken Skin, Tapioca Starch, Natural Flavor.
To make a classic chicken stock, use 1 part Fond de Poulet Gold with 40 parts hot water. Bring to a simmer and whisk until completely dissolved. If a stronger stock is desired, add additional Fond de Poulet Gold. For sauce preparations, use full strength or add up to 3 parts hot water and simmer for a classic Chicken Glace. Makes approximately 1/2 gal (1.9 liters) of Chicken Stock. Refrigerate after opening.
Always refer to the actual package for the most accurate information