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For most purposes where less than 1/2 cup white wine is required in a recipe you can substitute chicken or vegetable stock. Usually this is in terms of "deglazing" a pan. This means that after quick cooking some type of protein (chicken, fish, shrimp, pork) in a small bit of oil the wine would be added to scrape up small bits of carmelized flesh from the bottom of the pan, adding to the flavor of the liquid in the pan to create a sauce or gravy.

Other uses might be to add a wine flavor to soup or stew which would be eliminated by using the stock.

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13y ago

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