Total cost: $.87/Cost per serving: $.11. This recipe yields 48 ounces of stock. The same amount of canned broth would cost about $4.32. Use this homemade stock in soups, stews, rice, and pan sauces.

Lia Huber
Recipe by Cooking Light October 2007

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Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Split carcass in half lengthwise. Place carcass halves in bottom of broiler pan with juices from Roast Garlic-Lemon Chicken.

  • Bake at 400° for 1 hour, turning bones once after 30 minutes.

  • Scrape bones, juices, and browned bits into a large Dutch oven. Add peppercorns, 3 quarts water, parsley, if desired, and onion to pan. Bring to a boil over medium-high heat. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding solids.

  • Strain stock through a sieve into a bowl; discard solids. Cool to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard. Refrigerate stock in an airtight container for up to 5 days, or freeze for up to 3 months.

Nutrition Facts

5 calories; calories from fat 54%; fat 0.3g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.1g; protein 0.6g; carbohydrates 0.1g; fiber 0g; cholesterol 2mg; iron 0mg; sodium 9mg; calcium 8mg.
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