I know I've seen people have it post-op on full liquids, but is it considered "clear"?

And is chicken stock different than chicken broth and chicken bouillon?

My NUT told me that you needed to be able to put the liquid in a glass and see your hand through the glass. If you can not see your hand, it is not a clear liquid. So, I guess it would depend on the stock. I made myself a large pot after surgery, and mine was not clear, so it would not have worked. I hate the taste of canned chicken broth and bouillon, so what I did do when I was on my pre-op clear liquids was ordered won-ton soup and took out the won-tons (hubby ate them) and drank just the broth and it was SO much better than anything canned.

I know I've seen people have it post-op on full liquids, but is it considered "clear"?

And is chicken stock different than chicken broth and chicken bouillon?

My chicken, broth, stock, whatever you want to call it, was Campbell's Chicken Noodle Soup. I strained it through a strainer, NO CHUNKS at all.....and then added a can of water. I like it, it's good. I never asked, but I can't imagine it wasn't ok, it really never occurred to me that it might not be. Yikes!!

Chicken stock was considered clear by my doctor. And it was a lifesaver for me! I had bowls and bowls of it during my 3days of clears preop and my week of clears postop.

chicken stock was considered clear by my doctor. And it was a lifesaver for me! I had bowls and bowls of it during my 3days of clears preop and my week of clears postop.

Which did you use?

Which did you use?

I made it. I boil chicken legs, thighs and especially BACKS in seasoned Water until the meat is done. remove the meat and feed it to my boyfriend.. return the bones to the seasoned water. add my "goodybag" of vegetable scraps from the freezer (when I'm cooking, I save all my bits and pieces of veggies for stock) Add several garlic cloves. Simmer for five more hours. Strain.refrigerate. take off fat. freeze or eat the stock

If I've chosen to BAKE the chicken instead, I remove all meat from the bones and feed to my boyfriend, then I SCRAPE the drippings in the roasting pan into a pot of water. I get all the good bits in there. all the fat. all the salty brown bits, EVERYTHING.. add the bones and skin.. add my goodybag from the freezer.. simmer for five hours. Strain.refrigerate, take off fat. freeze or eat the stock.

I made it. I boil chicken legs, thighs and especially BACKS in seasoned Water until the meat is done. remove the meat and feed it to my boyfriend.. return the bones to the seasoned water. add my "goodybag" of vegetable scraps from the freezer (when I'm cooking, I save all my bits and pieces of veggies for stock) Add several garlic cloves. Simmer for five more hours. Strain.refrigerate. take off fat. freeze or eat the stock

If I've chosen to BAKE the chicken instead, I remove all meat from the bones and feed to my boyfriend, then I SCRAPE the drippings in the roasting pan into a pot of water. I get all the good bits in there. all the fat. all the salty brown bits, EVERYTHING.. add the bones and skin.. add my goodybag from the freezer.. simmer for five hours. Strain.refrigerate, take off fat. freeze or eat the stock.

Wow! Are you Rachel Ray in disguise? That's awesome! But I' looking for something very simple, like a stir in powder or something like that! Thanks! I will print out your instructions tho, just in case I get really ambitious!

P.S. Never thought to save all the bits & pieces of veggies when I'm making something! That's a great idea! My Mom would be very proud of you! Thank you so much!

Do you think that Raaman broth would be ok?