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.
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.