71.   Add nettles, chicken stock and lime zest.

72.   Add the chicken stock and mace.

73.   Add the chicken stock and potatoes.

74.   Add the chicken stock and season with salt and white pepper.

75.   Add the mushrooms, chicken stock and mushroom soaking liquid to the skillet.

76.   Add the remaining chicken stock, the half-and-half, sugar and fish sauce.

77.   After they cook, the pan is splashed with a variety of liquids, from white wine to bourbon to chicken stock.

78.   All you add is chicken stock, vegetable oil, an onion and fresh cilantro.

79.   All the roasting juices are then reduced with duck or chicken stock to make a simple but intense sauce.

80.   Bring the chicken stock to a simmer in a large saucepan.