I make boneless/skinless chicken breasts in a steamer several time a week, and usually steam them with seasoning and vegetables. The steamer has a catch pan that fills with condensed steam and drippings - and is the most wonderful chicken broth. I just pour it into a storage container instead of down the drain. Makes a lovely broth.

I track calories, and I count my broth as calorie free since I already counted the chicken and veggies when I had them the first time.

Lynda