Low Sodium Chicken Stock Recipe
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.
Quick Nutrition
Sodium35 mg
Protein 2.4 g
Cals 20 kcal
Carbs 4 g
Recipe Information
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
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
