Gluten-Free

Active15 min

Total3½ hrs

Homemade Roasted Chicken Stock

This 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.

Equipment: stockpot

• 2 roasted chicken carcasses (meat removed)
• 1 cup chopped onion
• ¾ cup chopped carrot
• ¾ cup chopped celery
• 6 cloves garlic
• 6 sprigs fresh parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• 10 whole black peppercorns
• 12 cups water

1. Place carcasses in a stockpot. Add onion, carrot, 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.

2. Remove from heat and 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.

►► MAKE AHEAD: Refrigerate for up to 1 week or freeze for up to 3 months.

Makes: 5 cups

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

For the clearest stock, use an egg white to coagulate and trap fine particles in the liquid. After straining the stock the first time, lightly beat an egg white with ¼ cup cold water and stir into the stock. Bring to a boil, then remove from heat and let stand 5 minutes. Strain it again through a cheesecloth-lined sieve to remove the egg white and remaining particles.