T's Low Sodium Chicken Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 chicken or leftover chicken parts2 onions5 carrots6 stalks celery6 cloves of garlic, cut in half1 bay leaf1 TBSP peppercorns6 cups water
Place all ingredients into a stock pot. Fill with water within 2 inches of the top and bring to a boil. Reduce heat. Cover and simmer 4 hours. Add any additional herbs you desire (ex: rosemary, oregano, thyme) and simmer uncovered one additional hour. Drain through a strainer and again through a cheesecloth. (If you don't have cheesecloth handy, I just strain twice to remove as much bulk as possible). For a more potent broth, return to stove and boil until it has been reduced by 50%. Let stand about 1 hour at room temperature then refrigerate. When cold, skim fat off the top and freeze in ice cube trays or individually portioned containers for up to 3 months.
To do in the slow cooker:
Put in all ingredients and cook on low 8-10 hours. Then follow instructions above for straining and storage.
Serving Size: makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BACK2TERI.
To do in the slow cooker:
Put in all ingredients and cook on low 8-10 hours. Then follow instructions above for straining and storage.
Serving Size: makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BACK2TERI.
Nutritional Info Amount Per Serving
- Calories: 49.0
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 70.8 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 3.0 g
- Protein: 1.3 g
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