You can use 1/2 cup dry white wine or 1/2
cup chicken broth instead of the combination, if you only have one of the ingredients on hand.
Not exact matches
I used 2
cups of
chicken broth and 2
cups of water
instead of veg stock because it was what I had around and it still worked perfectly.
frozen spinach, didn't bother to wring out,
instead stuck in a 1
cup packet of
chicken broth concentrate (gross, but it's from trader joe's so it can't be THAT bad... right?)
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2
instead) 1 apple 4 - 5
cups / 1 -1,25 l
chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
I did have some problems with it saucing up, but it was my fault because I added extra
chicken broth instead of saving the 1/4
cup that was left in the can.
I also added a little extra
chicken broth (probably 2
cups total) because it didn't seem like there would be quite enough liquid to simmer for 1/2 hour; and I used 1/2 tsp cayenne
instead of 1/4 which was the perfect amount of spicy for us.
I used two
cups of water and two
chicken bouillon cubes
instead of the
broth, and threw it all in the crock pot on low for almost four hours.
Minor adjustments -
instead of 2 1/2
cups of water I used 1
cup of water and 1
cup of low sodium
chicken broth, 2 % milk worked fine and so did a Yukon gold potato.
I did make some changes — added garlic when sauteing the onions, used anchovy paste
instead of whole anchovies, used beef
broth instead of
chicken, and used only about 1/4
cup of brown rice for the rice.