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

David Bonom


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 calories; 0.7 g total fat; 0.2 g saturated fat; 225 mg sodium. 872 mg potassium; 32.7 g carbohydrates; 7.2 g fiber; 13 g sugar; 4.5 g protein; 16888 IU vitamin a iu; 33 mg vitamin c; 86 mcg folate; 225 mg calcium; 1 mg iron; 72 mg magnesium;