I have been thinking and wondering about stock.

I make a wicked chicken stock, but it is not quite Cohens.

I want to try and make a chicken stock that is Cohens....but wonder how it works with quantities and things.

In the stock I will only use what is allowed, although hoping I can use a chicken carcass as everything will be strained out and skimmed off the top afterwards.

Would the stock be added like added water taking into account the use of dried herbs and seasoning?

Thoughts?

Shine, I don't want to sound like a party pooper but I don't think you would be able to make a Cohen's chicken stock. Email your consultant & ask for suggestions because I can't come up with anything other than making a vegetable only stock that you would strain. Cheers, Cate

Ahhh, I thought that might be so.

But yes, I will call the clinic and ask them.

Will report back.

Thanks again Cate, you really are a great Mentor!

Hi Shine, what was the outcome of the chicken stock?

Hey Nicky, I have a growing list to ask my consultant on Tuesday night, the stock question is one of them! Sorry for not making the phonecall, but looking forward to discussing during my appointment!

No problem! Would you mind posting what she says? My consultant is not helpfull at all! And she doesn't agree with me being on this forum as she never 'advised' me about it