Susan’s Chicken Stock

Serves 6


  • 1 chicken or turkey carcass
  • 1 garlic clove, whole or crushed
  • ½ large onion cut into thick wedges
  • 1 carrot cut in 1-2” pieces
  • 1 celery stalk, including leaves, cut in 1-inch pieces
  • ½ small lemon
  • ½ small yam cut into large chunks (may substitute potato)
  • 1 teaspoon whole peppercorns
  • bouquet of fresh herbs, such as parsley, bay leaf, thyme
  • or rosemary water to cover

Seasoned Cook: Stock is a terrific way to use every part of your leftover poultry.



  • After removing all usable meat, break up carcass so that it lies on the bottom of a deep pot, include all bones.
  • Add all other ingredients (herbs on top) and pour in water to just cover.
  • Bring to boil, then simmer covered for 1 hour.
  • Strain stock and cool in refrigerator until fat congeals on top (overnight is best). Then, skim fat off the top, discard. Stock is ready to use or store.

Per Serving: 38 calories, 5g protein, 3g carbohydrate (0g fiber), 2g fat (1g sat, 1g mono/ poly), 40mg sodium