Name: Low Sodium Chicken Stock Recipe
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 32
Ingredients: 8 lb Chicken bones; 6 qt Water; 8 oz White Onion; 4 oz Carrot; 4 oz Celery, chopped; 3 Parsley stems; 3 Garlic Cloves; 2 Cloves; 3 Bay Leaves; 1 tsp Thyme, fresh; 1/2 tsp Black Peppercorn; Oignon Brûlé; Mushrooms; Ginger

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

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