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August 6, 20080 found this helpful

Definitely when cooking rice, either use the entire quantity asked for or dilute 1/2 stock, 1/2 water. This also works for any stocks, vegetable, beef, seafood.
Also try chicken stock with boiled potatoes that will mashed; add just enough that will be absorbed by the potatoes. Then proceed to mash with less butter.
Brussels sprouts/asparagus steamed in chicken stock are delicious. A little imagination and your family meals are kicked up a notch

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