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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 16.9
  • Total Fat: 0.3 g
  • Cholesterol: 5.2 mg
  • Sodium: 22.5 mg
  • Total Carbs: 2.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.7 g

View full nutritional breakdown of low sodium chicken broth calories by ingredient
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low sodium chicken broth



Introduction

This recipe I found in readers digest cook book. This is an 4 to 6 hour job to be done on a day your not planing to use it. This recipe I found in readers digest cook book. This is an 4 to 6 hour job to be done on a day your not planing to use it.
Number of Servings: 12

Ingredients

    2 pounds of chicken ( they sugested backs wing and necks) I used 2 legs and 2 thighs

    ! yellow onion

    3 medium carrots peeled and chopped

    2 large stalks of celery including there top chopped

    2 bay leaves or one Tablespoon

    3 tablespoons of parsley

    1 Tablespoon of pepper

    4 quarts of water ( 16 cups )

Directions

place all ingredient in large pot one that can hold over 16 cups of Liquid bring to an boil then adjust heat to bring it to an soft bubbles.skim of any scum then cover with lid slightly crooked to leave small crack for stem to escape. Simmer for 3 hours remove from heat let cool'

Let it cool to room temp then run mixture though stainer or chesse cloth doubled. Throw away strain mixture

put broth in refrigerator for 3 hours. Skim of the fat and discard. Pour in a little over an cup of broth in pint size containers with lids and put in freezer. (last up to 6 month in freezer.)

Serving Size: makes 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user GINGERMARGE.





TAGS:  Poultry |

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