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HalfPint is a trusted home cook.
What are you making?
Chris is a trusted source on General Cooking
In very general terms, stock is just a somewhat richer version of broth. Depending on what you're doing, just substitute, or cook your stock down a bit, making sure you're not going to end up with too much salt.
Thanks greenstuff -- I'm making a gravy for Norwegian meatballs. Can never find stock in small quantities at the supermarket and it only calls for a cup. Hate wasting ingredients. Thanks for the advice!!!
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