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
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:
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;