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Low Sodium Chicken Broth

Healthycooking's picture
  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

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

Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2601 Calories from Fat 1487

% Daily Value*

Total Fat 165 g254.3%

Saturated Fat 45.5 g227.7%

Trans Fat 0 g

Cholesterol 708.8 mg236.3%

Sodium 822.9 mg34.3%

Total Carbohydrates 62 g20.8%

Dietary Fiber 15.5 g62%

Sugars 11.1 g

Protein 207 g413.3%

Vitamin A 633.3% Vitamin C 36.6%

Calcium 13.5% Iron 10.9%

*Based on a 2000 Calorie diet

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
Low Sodium Chicken Broth Recipe