Low Sodium Chicken Stock Recipe

Please note: This recipe was submitted before our change to a whole-foods, plant-based diet.
Homemade Low Sodium Chicken Stock
5 from 1 vote
Ever wonder...how do I make my own homemade low sodium chicken broth/stock? Are you sick of the store bought stock that's loaded with sodium and preservatives? Then you've come to the right place. I want to start off by saying that everyone makes has their own method to making stock, and there's a million different ways to do so. That being said, I've adapted this low sodium chicken stock recipe from a world class culinary text book I used while attending the University of New Hampshire, called Professional Cooking  by Wayne Gisslen.
Per 1 g
Sodium 35mg
Protein 2.4g
Ever wonder...how do I make my own homemade low sodium chicken broth/stock? Are you sick of the store bought stock that's loaded with sodium and preservatives? Then you've come to the right place. I want to start off by saying that everyone makes has their own method to making stock, and there's a million different ways to do so. That being said, I've adapted this low sodium chicken stock recipe from a world class culinary text book I used while attending the University of New Hampshire, called Professional Cooking  by Wayne Gisslen.

Recipe Information

Servings:32
Serving Size: 1 g
Cuisine: French, Fusion
Method: Boiling
Nutrients: Low Sodium

Ingredients

Chicken Bones

  • 8 lb Chicken bones

Water

  • 6 qt Water

Mirepoix

  • 8 oz White Onion
  • 4 oz Carrot
  • 4 oz Celery, chopped

Herbs & Spices

  • 3 Parsley stems
  • 3 Garlic Cloves
  • 2 Cloves
  • 3 Bay Leaves
  • 1 tsp Thyme, fresh
  • 1/2 tsp Black Peppercorn

Optional Ingredients

  • Oignon Brûlé
  • Mushrooms
  • Ginger
Nutrition Facts
Low Sodium Chicken Stock Recipe
Amount Per Serving (1 g)
Calories 20 Calories from Fat 4
% Daily Value*
Fat 0.4g1%
Cholesterol 0mg0%
Sodium 35mg2%
Carbohydrates 4g1%
Fiber 0g0%
Protein 2.4g5%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • Cut bones into 3-4 inch pieces and rinse throughly under cold water. Rough chop your mirepoix. Gather all your your herbs and spices.
  • Place bones into stockpot and add water to cover by 2 inches. Bring water to a boil, reduce to a simmer. Remove any scum that surfaces.
  • Add mirepoix, herbs, and spices to the stockpot. If you want you can use a sachet, but this isn't necessary if you have a good china cap or strainer.
  • Simmer for 3-4 hours. Continue to skim the scum off the top as it cooks. Add water if water goes below bones.
  • Line a china cap with cheese cloth. Strain your new low sodium stock through the china cap and cheese cloth.
  • As soon as possible, cool the stock down in a cold water bath or using cooling paddle
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