After you've roasted a chicken or turkey , don't throw away the bones. They can be used to make homemade, low-sodium stocks, which can add flavor to your healthy, home-cooked meals.
INGREDIENTS
3 lbs chicken bones, washed
2 stalks celery, diced
3 carrots, peeled and diced
1 onion, diced
6 parsley stems
8 whole peppercorns or 1/2 teaspoon ground pepper
5 quarts cold water
DIRECTIONS
Place a large stock pot over moderate heat. Add chicken bones and water. Bring to a boil, then reduce to a simmer. Remove any impurities or "scum" that may float to the surface. Add remaining ingredients. Simmer for 3 hours. Strain and cool before storing in freezer or refrigerator.
Makes 1 gallon; 1 cup per serving.
Number of Servings: 16
| Nutritional Info |
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| Amount Per Serving: | |
| Calories: 28.3 | |
| |
| Total Fat: | 0g |
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| Total Carbs: | 2.9g |
| |
| Dietary Fiber: | 0.6mg |
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| Protein: | 0.2g |
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