Please note: This recipe was submitted before our change to a whole-foods, plant-based diet.

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Home » Recipes » Low Sodium Chicken Stock Recipe

Low Sodium Chicken Stock Recipe

AuthorAnthony ValentineRatingDifficultyBeginner

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.

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 enough bones?

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
Yields32 ServingsPrep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins

Ingredients

Chicken Bones
 8 lbs Chicken bones
Water
 6 qts Water, cold (Around 4-6 qts, this isn't too important)
Mirepoix
 8 oz Onion, chopped
 4 oz Carrot, chopped
 4 oz Celery, chopped
Herbs & Spices
 3 Parsley stems
 3 Garlic cloves, whole
 2 Cloves, whole
 3 Bay leaves, whole
 1 tsp Thyme, fresh
 ½ tsp Peppercorns, whole
Optional Ingredients
 Oignon brûlé
 Mushrooms
 Ginger

Procedure

1

Cut bones into 3-4 inch pieces and rinse throughly under cold water. Rough chop your mirepoix. Gather all your your herbs and spices.

2

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.

3

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.

4

Simmer for 3-4 hours. Continue to skim the scum off the top as it cooks. Add water if water goes below bones.

5

Line a china cap with cheese cloth. Strain your new low sodium stock through the china cap and cheese cloth.

6

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.

Nutrition Facts

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.

Recipe adapted from my culinary textbook: Professional Cooking  Wayne Gisslen - 7th Edition

Ingredients

Chicken Bones
 8 lbs Chicken bones
Water
 6 qts Water, cold (Around 4-6 qts, this isn't too important)
Mirepoix
 8 oz Onion, chopped
 4 oz Carrot, chopped
 4 oz Celery, chopped
Herbs & Spices
 3 Parsley stems
 3 Garlic cloves, whole
 2 Cloves, whole
 3 Bay leaves, whole
 1 tsp Thyme, fresh
 ½ tsp Peppercorns, whole
Optional Ingredients
 Oignon brûlé
 Mushrooms
 Ginger

Directions

1

Cut bones into 3-4 inch pieces and rinse throughly under cold water. Rough chop your mirepoix. Gather all your your herbs and spices.

2

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.

3

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.

4

Simmer for 3-4 hours. Continue to skim the scum off the top as it cooks. Add water if water goes below bones.

5

Line a china cap with cheese cloth. Strain your new low sodium stock through the china cap and cheese cloth.

6

As soon as possible, cool the stock down in a cold water bath or using cooling paddle

Low Sodium Chicken Stock Recipe

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