Homemade Roasted Chicken Stock
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.
Source: EatingWell Magazine, Soup Cookbook
Gallery
Ingredients
Directions
Tips
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
Serving Size: 1 cup
Per Serving:
145 calories; protein 4.5g; carbohydrates 32.7g; dietary fiber 7.2g; fat 0.7g; saturated fat 0.2g; vitamin a iu 16888.1IU; vitamin c 33.5mg; folate 85.6mcg; calcium 224.9mg; iron 1.5mg; magnesium 71.8mg; potassium 871.6mg; sodium 224.9mg; thiamin 0.2mg.