1.   Add the chicken stock and when boiling, add the snow pea leaves.

2.   Heat chicken stock with peeled and finely shredded garlic cloves.

3.   If stew is too thick, add chicken stock as needed for desired consistency.

4.   In a small saucepan, heat chicken stock to boiling.

5.   Mix the hot water, chicken stock and half and half.

6.   Of course, I keep nonfat chicken stock on hand.

7.   One idea Kevin had was to make concentrated chicken stocks for flavour.

8.   Put the browned chicken back into the skillet and add the orange juice, chicken stock and chili sauce.

9.   Return the chicken and sausage to the pan, add the tomato, seasonings, rice and chicken stock, mixing gently.

10.   Thin with chicken stock, if necessary, for proper texture.