Bones are the foundation of a full-bodied stock. So grab your freezer bags and get in the habit of saving the central cage left after carving a roast chicken or the scraps that remain after butchering a raw bird, such as the neck, back and wings. (You can also buy a package of chicken wings to use.) It's all very flexible. (Andrew likes a mix of raw and roasted bones, but stock is forgiving. Use what you have.) When you've built up a good stash in the freezer, pull out a pot to make stock!
26 calories; fat 1g; cholesterol 12mg; carbohydrates 1g; protein 3g; vitamin a 380.1IU; vitamin c 1.2mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 3.5mcg; vitamin b12 0.1mcg; sodium 18mg; potassium 53mg; calcium 4mg; iron 0.2mg.