If you've ever wondered why soups and sauces taste so good at restaurants, homemade stock may be the answer. This homemade stock recipe starts with two leftover roasted chicken carcasses. If you don't have two ready at once, freeze one and save it until you roast another chicken. Simmering the bones with herbs and veggies makes a virtually sodium- and calorie-free broth that has a deep, delicious flavor.

David Bonom
Source: EatingWell Magazine, Soup Cookbook


Ingredient Checklist


Instructions Checklist
  • Place carcasses (meat removed) in a large pot. Add onion, 3 carrots, celery, garlic, parsley, thyme, bay leaf and peppercorns. Add water; bring to a boil. Reduce heat to maintain a gentle simmer; cook, uncovered, for 3 hours.

  • Let stand 30 minutes. Strain the stock through a fine-mesh sieve into a large bowl; discard the solids. If you have more than about 5 cups of stock, transfer it back to the pot and continue simmering until reduced to 5 cups.


To make ahead: Refrigerate for up to 3 days or freeze for up to 6 months.

Analysis note: After straining and skimming, stock has negligible calories and nutrients.

Nutrition Facts

144.5 calories; protein 4.5g 9% DV; carbohydrates 32.7g 11% DV; exchange other carbs 2; dietary fiber 7.2g 29% DV; sugars 12.6g; fat 0.7g 1% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 16888.1IU 338% DV; vitamin c 33.5mg 56% DV; folate 85.6mcg 21% DV; calcium 224.9mg 23% DV; iron 1.5mg 8% DV; magnesium 71.8mg 26% DV; potassium 871.6mg 24% DV; sodium 224.9mg 9% DV; thiamin 0.2mg 19% DV.