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Low Sodium Chicken Broth

Healthycooking's picture
Ingredients
  Chicken backs wings necks 2 Pound
  Yellow onion 1 Large, chopped
  Carrots 3 Medium, peeled and chopped
  Celery stalks 2 Large, chopped (Including Tops)
  Bay leaves 2
  Parsley sprigs 4 Small
  Black peppercorns 8
  Water 4 Quart
Directions

Place all the ingredients in a large heavy kettle or stockpot, set over high heat, and bring to a boil.
Adjust the heat so that the liquid bubbles gently, then skim any scum from the surface.
Cover, leaving a small crack between the kettle and the lid so that steam can escape.
Simmer the broth about 3 hours or until the flavor is well developed.
Remove from the heat and let cool slightly.
Line a large sieve with a double thickness of cheesecloth and place it over a large heatproof bowl.
Strain the broth into the bowl, cover, and let cool to room temperature.
Place the cooled broth in the refrigerator and chill for at least 3 hours.
Skim the congealed fat from the top and discard.
Ladle the broth into 1/2 pint or 1 pint plastic freezer containers to within 1/2 inch of the top.
Snap on the lids, label and date the containers, and store in the freezer for up to 6 months.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Interest: 
Healthy

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Average: 4.1 (20 votes)

1 Comment

Anonymous's picture
Great recipe! Not only it's fun to make and tasty, it's low in sodium. This will really go well with most of the things I find in chickenbrothrecipes.com.