Definition of Chicken stock

1. Noun. A stock made with chicken.

Exact synonyms: Chicken Broth
Generic synonyms: Broth, Stock



Chicken Stock Pictures

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Lexicographical Neighbors of Chicken Stock

chicken out
chicken paprika
chicken paprikash
chicken purloo
chicken roundworm
chicken run
chicken salad
chicken salad air
chicken salt
chicken sandwich
chicken scratch
chicken scratches
chicken snake
chicken soup
chicken stew
chicken stock (current term)
chicken strips
chicken taco
chicken tender
chicken tenders
chicken tractor
chicken turtle
chicken wing
chicken wings
chicken wire
chicken wires
chicken yard
chickenability
chickenburger
chickenburgers

Literary usage of Chicken stock

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Hostess of To-day by Linda Hull Larned (1899)
"Add A, simmer 3 m., blend with B, when boiling add C, beat a moment and serve. This may be made with chopped clams instead of chicken stock, or it can be ..."

2. The Practical Cook, English and Foreign: Containing a Great Variety of Old by Joseph Bregion, Anne Miller (1845)
"... add common broth, or any broth which you may have to spare, to prevent it burning at the bottom. CONSOMM£ OF POULTRY, OR chicken stock. ..."

3. The Home Science Cook Book by Mary Johnson Lincoln, Anna Barrows (1902)
"In one pint of chicken stock cook one-fourth cup of chopped celery and onion for fifteen minutes, or season with celery salt and onion juice. ..."

4. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1911)
"Saute in three tablespoons butter five minutes; dredge with two tablespoons flour, add one-third cup cream and one cup chicken stock, and cook two minutes. ..."

5. One Thousand Simple Soups by Olive Green (1907)
"RUSSIAN CHICKEN SOUP Reheat six cupfuls of chicken stock. ... Add six cupfuls of chicken stock and one cupful of cooked chicken cut into dice. ..."

6. The "Queen" Cookery Books by S. Beaty-Pownall (1904)
"Clear chicken stock, with a chiffonade garnish and a pluche. ... Clear chicken stock, with chicken creams, tiny white and green quenelles, some very young ..."

7. The Daily News Cook Book, Being a Reprint from The Chicago Record Cook Book edited by Mary Mott Chesbrough (1896)
"When steamed, take out and put down in the chicken stock in the pot to cool and absorb the juice. Do this in the morning and let stay till dinner time, ..."

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