<http://schema.org/description>
"Chicken stock is the most common stock, an excellent base for soups and sauces. Make it by following the veal stock recipe, but substitute 4 pounds of chicken parts or bones, or a whole chicken (which can be removed when tender and used for chicken s..."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3559/chicken-stock-663/?src=shelter_footer>