After roasting a chicken, the bones can be used to make a delicious stock. The flavour from the bones seeps into the simmering stock, creating a rich home-made base for soups or meat dishes. Small bits of meat may come off the bones, flavouring the stock even more.
To make turkey stock, use a turkey carcass. For game stock, use the carcass from 1–2 cooked game birds.
Canned chicken broth and chicken bouillon are very high in sodium. By making your own natural stock, the amount of salt added can be controlled. Even though it may take a little time to prepare the home-made stock, it is a much healthier choice. * Canned chicken broth and bouillon powder also may contain monosodium glutamate (MSG), which is a powdered flavour enhancer derived from glutamic acid. Many people are sensitive to MSG and experience headaches and dizziness after consuming the additive.
Home-made stocks, such as these, contain some calories (approximately 33 kcal per pint) and a small amount of fat (3–4 g per 500 ml/1 pint), but also contribute beneficial nutrients.