| 31. | Add the beans, broth, salt, herbs and pepper.
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| 32. | Add more broth when the farro has absorbed the previous liquid.
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| 33. | 3 / 4 cup chicken stock or broth, homemade or canned
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| 34. | Puree garlic in a food processor with about { cup broth.
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| 35. | Skim foam from the broth once or twice, as needed.
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| 36. | The nage should be slightly thickened, like an enriched broth.
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| 37. | One and three-quarters cups low sodium or homemade chicken broth
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| 38. | 2 1 / 2 cups low-sodium turkey or chicken broth
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| 39. | Two-and-one-half cups chicken or turkey broth
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| 40. | Add chicken broth and herbs to saucepan; heat to boiling.
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