but if you have a choice between the two it comes down to what your recipe lacks. A good rule of thumb is to use chicken stock when gravy needs more volume and mouthfeel, but broth is better when ...

This chicken and gravy recipe is delicious served over mashed ... Empty the can of cream of chicken soup and either the ...

Add the remaining 3 cups chicken broth, Gravy Master, dissolved beef bouillon ... Don’t forget the silverware and lots of napkins. Recipe from The Encyclopedia of Sandwiches by Susan Russo ...

If necessary, peel away and discard any yellow membrane that adheres to the chicken feet, then chop off the claws. (The process of defeathering chickens often removes that yellow membrane; however ...