Recipes / Stocks and basics
Personal Notebook · Cassadaga-Informed Technique · Printable
Chicken Stock
Ingredients
- 3–4 pounds chicken necks and backs (the notebook also says “or pork”)
- 4 celery stalks, chopped
- 6 carrots, chopped
- 2 yellow onions, chopped
- Salt and pepper, to taste
- Water for boiling and simmering (amount not recorded)
Notebook yield: 4 quarts.
Directions
- Boil the chicken.
- Add celery, carrots, and onions.
- Season with salt and pepper to taste (“S&P” in the notebook).
- Simmer for 2 hours.
- Strain and refrigerate.
Kitchen history
The creator says these stock recipes incorporate methods she learned at Cassadaga and used to improve her stocks. This page preserves the written chicken-stock formula. The ingredient note “or pork” is retained rather than silently converted into a separate pork stock.
Storage: Cool stock promptly in shallow containers before refrigerating or freezing; don't leave a large hot pot to cool slowly at room temperature.