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2. Need Chicken Broth? You Probably Have These Easy Swaps ... - AOL

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   Water. You're sure to have this on hand! If your recipe calls for a small amount of broth for deglazing a pan or thinning out a soup, stew or sauce, try water instead in the same one-to-one ratio.

3. What’s the Best Substitute for Chicken Broth? Here Are 6 ...

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   SDI Productions/Getty Images. Best For: all recipes Don’t be shy to straight-up swap water for chicken broth. According to Gillen, water is a perfectly acceptable 1:1 substitute for chicken ...

4. Bone Broth Is Liquid Gold — Here’s How to Make It

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   When making beef bone broth, source knuckle, neck, or marrow bones (sometimes labeled as beef soup bones). For chicken bone broth, use chicken carcasses, necks, feet, or wings. Get the Recipe: Ham ...

5. Deglazing (cooking) - Wikipedia

   en.wikipedia.org/wiki/Deglazing_(cooking)

   Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan. It is commonly used in caramelizing onions. [5] Because vegetables do not produce as much fat, they do not need to be removed from the pan to pour off excess grease.

6. Chicken mull - Wikipedia

   en.wikipedia.org/wiki/Chicken_mull

   Recipes for chicken mull vary slightly from person to person, but it is usually made by first cooking a whole chicken by boiling or parboiling, allowing a rich broth to form. The chicken is then removed from the pot and the skin, bones and fat are removed. A thickening of milk or cream is made and added to the broth. Several sleeves of saltine ...

7. Stock pot - Wikipedia

   en.wikipedia.org/wiki/Stock_pot

   Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the sides, and a lid ...