11.   Although fresh ingredients are always preferable, canned pumpkin and canned chicken stock can be substituted.

12.   At home, you can improvise with chicken stock, but make sure you roast the steak trimmings to add to the sauce later.

13.   At the restaurant, we use double chicken stock made from backs and bones simmered in chicken stock, not water.

14.   Blend chicken stock, tomatillos, parsley, mint, onion, garlic and tequila thoroughly in blender.

15.   A little chicken stock could have added body without too much weight.

16.   A little veal or chicken stock, a touch of brandy and some cream are all that it takes to finish the sauce.

17.   Add chicken stock and coconut milk, bring to a boil and stir.

18.   Add chicken stock and wine, and bring to simmer, stirring to dissolve brown bits in bottom of pan.

19.   Add chicken stock, increase heat to high and bring to a boil.

20.   Add chicken stock, potato, bay leaf, salt and pepepr.