AuthorAnthony ValentineDifficultyBeginnerEver 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.
The problem?
Everyone is too lazy (or lacks the knowledge) to make it themselves, so they resort to the store bought stocks that contain loads of sodium and other preservatives. Although some chefs around the world recommend adding a pinch of salt to extract more flavors, traditionally stocks are made with no salt added at all.
Uses:
I use this homemade chicken stock recipe for almost everything I do in the kitchen, including but not limited to: rice, quinoa, millet, couscous, barley, soups, sauces, steaming, blanching, poaching and more. Sure, you can substitute water for stock in every one of those cases, but you're missing out on some serious flavor by using water over a stock or broth.
Don't have 8 pounds of chicken bones laying around? It's not the end of the world if you use 4, 5, or 6 pounds, as this measurement doesn't need to be overly exact. The alternative would be to freeze chicken carcasses as you get them and use them once you have enough.
What's the difference between a stock and a broth?
The simple answer is:
- Broth: Made with meat.
- Stock: Made with bones.
Recipe details:
- Total yield: 1 Gallon
- Serving size: 1/2 cup
- Servings: 32
Ingredients
Procedure
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
Optional Blanching Step
If you're looking for a super clear stock, you can pre-blanch the bones
This step happens before step 2. This step is to help remove impurities and cloudiness in the stock. Place your bones into a large stock pot and cover with cold water. Bring to a boil. Strain, put into stock pot and cover with cold water.
Serving Size 1/2 Cup
Servings 32
- Amount Per Serving
- Calories 20
- % Daily Value *
- Total Fat .4g1%
- Cholesterol 0mg
- Sodium 35mg2%
- Total Carbohydrate 4g2%
- Dietary Fiber 0g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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
