Type what you have

Ingredients

• ✓ chicken broth
• turkey drippings
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Separate oil from liquid in turkey drippings by pouring drippings into a clear 4-cup measuring cup; allow drippings to settle and separate into oil on top and juices on the bottom.
2. 2 Transfer ¼ cup oil to a saucepan using a kitchen syringe or baster.
3. 3 Stir flour into oil in the saucepan; cook and stir over medium-low heat until color changes to a light brown, about 5 minutes.
4. 4 Stir 1 cup juice from drippings in the measuring cup into flour mixture (roux); cook and stir, adding more drippings for a thinner gravy, until gravy is heated through and smooth, about 5 minutes. Stir chicken broth into gravy; cook and stir until heated through, adding more broth for a thinner gravy, about 5 minutes.

By Travis Strean

Ingredients

• ✓ chicken broth
• butter
• sage
• heavy cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add sage leaves; cook for 2 minutes. Add heavy cream and chicken broth; cook until hot, about 2 minutes. Season sauce with salt and black pepper.

By favrelvr04

Ingredients

• ✓ chicken broth
• brown sugar
• honey
• soy sauce
• garlic
• ginger root
• water
• cornstarch

Instructions

1. 1 Gather the ingredients.
2. 2 Combine chicken broth, brown sugar, honey, soy sauce, garlic, and ginger in a saucepan over medium heat; bring to a gentle boil. Reduce heat and simmer, stirring often, until flavors combine, about 5 minutes.
3. 3 Whisk together water and cornstarch in a small bowl. Pour into the saucepan; stir. Simmer until sauce thickens, about 5 minutes.

By Rachel

Ingredients

• ✓ chicken broth
• cornmeal
• all-purpose flour
• salt
• egg
• vegetable oil
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
2. 2 In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat egg with oil, then stir in chicken broth and parsley. Gradually stir wet ingredients into dry ingredients until combined and a soft dough forms.
3. 3 Lightly knead dough on a lightly floured surface and roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto the prepared cookie sheet.
4. 4 Bake in the preheated oven until firm, about 15 minutes.

By Allie G

Ingredients

• ✓ chicken broth
• butter
• shallot
• white wine
• heavy cream
• lemon juice
• rosemary
• salt

Instructions

1. 1 Melt butter in a small saucepan over medium heat. Stir in shallot; cook until shallot has softened and turned translucent, about 3 minutes.
2. 2 Pour in wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in rosemary and season to taste with salt.

By Lindsay

Ingredients

• ✓ chicken broth
• sugar
• white vinegar
• vegetable oil
• soy sauce
• salt
• garlic
• water
• cornstarch

Instructions

1. 1 Stir together sugar, chicken broth, vinegar, oil, soy sauce, salt, and garlic in a medium saucepan until combined; bring to a boil.
2. 2 Whisk together water and cornstarch in a small bowl until cornstarch is dissolved; whisk into boiling mixture. Cook sauce until thickened, 5 to 7 minutes.

By mtnmagic1998

Ingredients

• ✓ chicken broth
• olive oil
• all-purpose flour
• chicken bouillon granules
• garlic powder
• rosemary
• black pepper
• onion powder
• paprika

Instructions

1. 1 Heat oil in a 2-quart saucepan over medium heat. Whisk in flour until smooth. Cook, stirring occasionally, until lightly golden brown, 7 to 10 minutes. Add chicken broth 1 cup at a time, whisking well after each addition. Add bouillon, garlic powder, rosemary, black pepper, onion powder, and paprika. Whisk until smooth, about 3 to 5 minutes. Reduce heat to low; simmer until thickened, about 5 minutes.

By lainam11

Ingredients

• ✓ chicken broth
• turkey wing
• onion
• water
• carrot
• thyme
• all-purpose flour
• butter
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top.
4. 4 Roast in the preheated oven until wings are browned, about 1 hour 15 minutes.
5. 5 Transfer wings and onions to a 5-quart stockpot.
6. 6 Add water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan.
7. 7 Pour water and pan scrapings into the stockpot.
8. 8 Stir in 6 cups chicken broth, carrots, and thyme. Set over medium-high heat and bring to a boil.
9. 9 Reduce heat to medium-low and simmer, uncovered, for 1 ½ hours.
10. 10 Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use.
11. 11 Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables.
12. 12 Skim and discard fat from the turkey broth, then bring to a gentle boil.
13. 13 Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth.
14. 14 Gradually whisk flour mixture into the simmering turkey broth. Simmer, whisking occasionally, until gravy has thickened, 3 to 4 minutes. Stir in butter and pepper.
15. 15 Serve immediately, or cool and store in airtight containers. Refrigerate up to 3 days or freeze up to 3 months.

By SUE1956

Ingredients

• ✓ chicken broth
• butter
• onion
• sugar
• paprika
• white vinegar
• dark rye bread
• salt
• pepper

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
2. 2 Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

By LINDA MCLEAN

Ingredients

• ✓ chicken broth
• butter
• portobello mushroom
• white mushroom
• all-purpose flour
• turkey pan drippings
• onion
• celery
• salt
• pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a large stock pot over medium-low heat, and cook mushrooms until they are browned and butter is clear, 1 to 1 1/2 hours. Remove mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk flour into butter, and gently cook over low heat until flour mixture turns a mahogany brown color, about 20 minutes. Whisk in chicken broth; bring mixture to a simmer to thicken stock.
2. 2 Pour turkey drippings into a saucepan, then cook and stir onions and celery in drippings over medium-low heat until onions begin to turn brown, about 20 minutes. Stir drippings and vegetables into thickened stock. Bring gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend flavors. Stir in chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

By ranch_maven

Ingredients

• ✓ chicken broth
• oil
• shallot
• butter
• all-purpose flour
• cream
• salt
• cinnamon
• pumpkin puree
• sage
• thyme

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add shallot; cook and stir until soft, about 10 minutes. Add butter; stir until melted. Whisk in flour until incorporated. Whisk in cream, salt, and cinnamon until incorporated, about 2 minutes.
2. 2 Whisk pumpkin and ½ cup chicken broth into cream mixture, adding more broth, ¼ cup at a time, until reaches desired consistency. Simmer sauce until reaches desired consistency, 5 to 10 minutes.
3. 3 Stir sage and thyme into sauce.

By MegChaseWal

Ingredients

• ✓ chicken broth
• butter
• olive oil
• mushroom
• garlic
• salt
• black pepper
• white wine
• heavy cream
• parmesan cheese
• thyme

Instructions

1. 1 Heat butter and oil in a skillet over medium heat until butter is melted; add mushrooms and cook until golden brown, 4 to 5 minutes. Stir in garlic, salt, and pepper; cook until garlic is fragrant, about 1 minute. Pour white wine into the pan and simmer until wine is mostly evaporated, scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute.
2. 2 Stir in cream, chicken broth, and cheese; reduce heat to medium-low, and cook, stirring occasionally, until cheese has melted and sauce has thickened but doesn't boil, about 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

By Michele

Ingredients

• ✓ chicken broth
• butter
• red onion
• garlic
• thyme
• salt
• black pepper
• white wine
• milk
• chicken bouillon
• water
• all-purpose flour

Instructions

1. 1 Melt butter in a saucepan over medium-high heat; add red onion. Sauté until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and black pepper.
2. 2 Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer until flavors meld, about 1 hour.
3. 3 Combine water and flour in a bowl until thoroughly blended. Slowly stir flour mixture into gravy while continuously stirring. Simmer until thickened, 15 to 30 minutes more.

By Alycia Sanders

Ingredients

• ✓ chicken broth
• turkey neck
• giblet
• onion
• carrot
• white wine
• celery leaf
• garlic
• bay leaf
• turkey drippings
• all-purpose flour
• butter
• salt
• black pepper

Instructions

1. 1 Cut turkey neck in half. Set liver aside.
2. 2 Combine neck, giblets, broth, onions, carrots, wine, celery, garlic, and bay leaf in a pot. Bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add liver and simmer for 30 minutes more.
3. 3 Mix flour and butter together to form a thick paste.
4. 4 Remove and discard neck and giblets. Strain broth, pressing vegetables to extract liquid. Discard vegetables. Add turkey drippings. Add flour mixture gradually and stir until smooth. Bring to a boil and cook until desired thickness is reached, 7 to 10 minutes. Season with salt and pepper.

By Tikeren

Ingredients

• ✓ chicken broth
• turkey wing
• onion
• celery
• carrot
• garlic
• white wine
• water
• thyme
• butter
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer cooked wings and vegetables to a large pot. Place the roasting pan over two stove burners on medium-high heat, then pour white wine into the roasting pan. Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
3. 3 Pour chicken broth and water into the pot, and season with thyme. Push turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
4. 4 Whisk flour into turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

By johnjacoby

Ingredients

• ✓ chicken broth
• garlic
• artichoke heart
• lemon juice
• caper
• butter
• water
• cornstarch

Instructions

1. 1 Bring chicken broth and garlic to a boil in a small saucepan over high heat. Reduce the heat to medium to simmer. Stir in artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Add butter and whisk until melted.
2. 2 Whisk water and cornstarch together in a small bowl; stir mixture into the sauce and continue cooking until thickened and bubbly, about 30 seconds.

By Mary Elizabeth Vaquer

Ingredients

• ✓ chicken broth
• red bell pepper
• balsamic vinegar
• tomato paste
• oregano
• garlic powder
• honey
• black pepper
• salt

Instructions

1. 1 Combine bell pepper, chicken broth, balsamic vinegar, tomato paste, oregano, garlic powder, honey, black pepper, and sea salt in a blender; blend on high for 8 minutes.

By aroger2

Ingredients

• ✓ chicken broth
• butter
• onion
• all-purpose flour
• salt
• white pepper
• half and half
• thyme
• cayenne pepper

Instructions

1. 1 Melt butter in a small saucepan over medium-low heat; stir in onion, flour, salt, and white pepper. Stir in half-and-half and chicken broth; cook, stirring frequently, at medium heat until thickened. Off heat, stir in thyme and cayenne pepper.

By Holly

Ingredients

• ✓ chicken broth
• sugar
• cornstarch
• water
• white vinegar
• soy sauce
• sesame oil
• chile paste
• garlic

Instructions

1. 1 Mix together sugar and cornstarch in a saucepan. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil, stirring constantly, then reduce heat and simmer for 5 minutes.

By reykjaviky

Ingredients

• ✓ chicken broth
• tomatillo
• poblano pepper
• onion
• jalapeno pepper
• garlic
• cilantro
• lime juice
• oregano
• seasoned salt

Instructions

1. 1 Combine tomatillos, poblanos, onions, chicken broth, jalapeños, and garlic in the bowl of a food processor or blender, in batches; pulse until blended. Transfer to a large stockpot.
2. 2 Stir cilantro, lime juice, oregano, and seasoned salt into tomatillo mixture. Bring to a boil over high heat; reduce heat and simmer for 20 minutes.
3. 3 Meanwhile, inspect 10 to 12 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until tomatillo sauce is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack tomatillo sauce into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 25 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Karen B

Ingredients

• ✓ chicken broth
• vegetable oil
• onion
• garlic
• oregano
• cumin
• cinnamon
• all-purpose flour
• chili powder
• semisweet chocolate

Instructions

1. 1 Heat oil in a large saucepan over medium-high high heat. Sauté onion until tender. Stir in garlic, oregano, cumin and cinnamon; sauté for a few minutes.
2. 2 Stir in flour and chili powder until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

By Anna Marie

Ingredients

• ✓ chicken broth
• ✓ chicken broth
• salt
• sugar
• dark chocolate
• cinnamon stick
• clove
• allspice berry
• thyme
• cumin seed
• raisin
• peanut
• garlic
• onion
• lard
• tomato
• tomatillo
• corn tortilla
• dinner roll
• ancho chile
• guajillo chile
• chipotle chile

Instructions

1. 1 Gather all ingredients.
2. 2 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
3. 3 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
4. 4 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
5. 5 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
6. 6 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
7. 7 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
8. 8 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
9. 9 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
10. 10 Enjoy!

By Allrecipes

Ingredients

• ✓ chicken broth
• ham

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place ham in a large baking dish with the fatty side facing up; pour chicken broth over top.
3. 3 Bake in the preheated oven, basting with broth every 20 to 30 minutes, until heated through, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Discard broth before slicing and serving ham.

By rachelbshepard

Ingredients

• ✓ chicken broth
• water
• chicken soup base
• kluski noodle

Instructions

1. 1 Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

By Amy Kleinert

Ingredients

• ✓ chicken broth
• chicken chunk
• white rice
• cream of chicken soup
• lemon juice

Instructions

1. 1 Combine broth and chicken chunks in a large pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes.
2. 2 Stir in condensed soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 minutes.

By kaylahess

Ingredients

• ✓ chicken broth
• cream of chicken soup
• chicken
• biscuit dough

Instructions

1. 1 Gather all ingredients.
2. 2 Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.
3. 3 Cut each biscuit into quarters, and gently stir into the simmering soup.
4. 4 Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.
5. 5 Serve and enjoy!

By ALLIE101

Ingredients

• ✓ chicken broth
• butter
• chicken bouillon granules
• egg noodle

Instructions

1. 1 Melt butter in a medium saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
2. 2 Add chicken broth and bouillon to the pan with the butter; bring to a boil over high heat. Stir in egg noodles, bring to a second boil, cover, and turn off heat; leave pot on the same burner. Let stand for 30 minutes, stirring 2 or 3 times.

By Carol Castellucci Miller

Ingredients

• ✓ chicken broth
• teriyaki sauce
• brown sugar
• garlic
• chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk chicken broth, teriyaki sauce, brown sugar, and garlic together in a large bowl.
3. 3 Add chicken and toss until well coated. Transfer mixture to a slow cooker.
4. 4 Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 4 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve and enjoy!

By Maria Labrador Harper

Ingredients

• ✓ chicken broth
• asparagus
• prosciutto
• butter

Instructions

1. 1 Bundle together 3 asparagus spears, or 5 spears if they are slender. Wrap 1 prosciutto slice around each asparagus bundle, catching the beginning edge of the prosciutto around one spear of asparagus.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Place prosciutto-wrapped asparagus bundles seam-side down into the Instant Pot and saute until prosciutto is lightly browned, about 2 minutes. Turn bundles over and cook until prosciutto is browned, 2 more minutes. Turn bundles over the rest, seam-side down. Pour chicken broth into pot. Select steam pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.

By thedailygourmet

Ingredients

• ✓ chicken broth
• butter
• garlic
• quinoa

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Cook and stir garlic in melted butter until just browned, about 5 minutes. Pour chicken broth into the saucepan; add quinoa and stir. Bring to a boil, reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes.
2. 2 Remove the saucepan from heat and let sit for 5 minutes before fluffing quinoa with a fork.

By sjflick