This recipe uses a white wine version of the sauce ... When the wine mixture has reduced slightly, stir in chicken broth. #6.

Stir in wine, and cook ... made with roasted chicken bones and tons of vegetables, and a bouquet of herbs, for a richly flavored broth. Then chicken fat is used to cook raw carrots and celery ...

This simple white wine pan sauce enriched with créme fraîche and a generous handful of tender fresh herbs turns pan-roasted chicken breasts ... seafood broth. Layering a base of aromatics ...

My favorite combo is to use it atop crispy skinned chicken thighs ... Add 1/2 cup white wine and cook until wine has almost evaporated, scraping up any brown bits. 3. Add broth and cream; simmer ...

it — and the talons — can create off flavors in the broth.) Combine the chicken feet, onion, leek, celery, carrots, peppercorns, thyme, parsley, bay leaves, and wine in a large, heavy stockpot.