cup chicken AmE

Add the 1/2 cup chicken broth and place over medium heat.

After the wine has been absorbed, add 1 cup chicken stock.

Add 1 cup chicken stock, and stir until entirely absorbed.

Add 1/2 cup chicken broth to pan, and bring to a boil for 3?

Cover each piece with about 1/3 cup chicken mixture, spreading to edges.

Lower heat, add 1/4 cup chicken stock and stir.

Carefully open, and scoop out seeds, making a pocket large enough to hold about 1/4 cup chicken mixture.

Whisk in remaining 2 cups chicken broth, salt and pepper.

Pour one-quarter cup chicken stock into a small saute pan.

In a large mixing bowl, whisk eggs and 2 cups chicken broth together.

Put saffron in small dish, pour a half cup chicken stock over it and set aside.

Add 1 cup chicken broth and stir-fry 1 minute more.

Bring 1 1/2 cups chicken stock to a boil in a small saucepan.

Ladle 1/2 cup chicken broth into saucepan, and stir until it is absorbed.

Add the onion-and-garlic mixture, the apple and the remaining 2 cups chicken broth.

Simmer about 5 minutes and add the sherry and the remaining 1/4 cup chicken broth.

Return meat to pan, and add 4 cups chicken stock and hominy.

In a medium saucepan, bring 4 cups chicken broth to a rolling boil over medium-high heat.

Brush both sides of the portobellos with the remaining 1/4 cup chicken broth.

For sauce, combine 1/4 cup chicken stock, butter, parsley and watercress in a small saucepan.

Place the peas and remaining 1/2 cup chicken broth in a blender and blend until smooth.

Add the port, remaining 2 cups chicken stock and bouquet garni.

Add lentils, rosemary, 2 sprigs thyme and 5 1/2 cups chicken stock.

Slowly stir in remaining 5 cups chicken broth, 1 cup at a time, stopping between each addition to allow the liquid to be absorbed.

Top each pair of fillets with 12 ramps, 6 asparagus, 3 tablespoons sherry and 1/4 cup chicken broth.