chicken stock

“You can either wing this (it’s hard to get into too much trouble melting cheese) or follow a fabulous traditional recipe combining fontina and Swiss cheeses, a little white wine, maybe some beef or chicken stock (or a bouillon cube as a shortcut), and maybe a dash of nutmeg and onion-flavored Real Salt.”

Simon & Schuster: The Truth About Beauty

“The Jews had ceded the neighborhood to the Mexicans before the war; Brooklyn Avenue had gone from reeking of pastrami and chicken stock to reeking of cornmeal and deep-fried pork.”

The Big Nowhere