Homemade Chicken Stock, Low sodium

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 32
Amount Per Serving
Calories: 188.5

Total Fat: 16.4 g
Cholesterol: 44.8 mg
Sodium: 54.0 mg
Total Carbs: 1.8 g
Dietary Fiber: 0.5 g
Protein: 8.2 g

View full nutritional breakdown of Homemade Chicken Stock, Low sodium calories by ingredient

Introduction

Keep this on had in my freezer in 1 and 1.5 cup sizes so I always have some when I need it. Even the low sodium stocks have too much sodium for me. Keep this on had in my freezer in 1 and 1.5 cup sizes so I always have some when I need it. Even the low sodium stocks have too much sodium for me.

Minutes to Prepare: 15

Minutes to Cook: 360

Number of Servings: 32

Ingredients

4 lbs chicken necks and backs

1 large onion

4 carrots, peeled and cut in half

4 ribs celery, cut in half

1 leek, white part only, cut in half lengthwise

10 sprigs parsley with stems

10 sprigs fresh thyme

2 bay leaves

8 - 10 peppercorns

2 whole cloves garlic, peeled

2 gallons cold water

Directions

Place all ingredients into 12 qt stockpot. Cook on high until you begin to see foam surface in the liquid. Turn down heat to medium low so that stock maintains a simmer. Skim foam from the stock with a spoon or fine mesh strainer every so often when needed. Simmer for 4 to 6 hrs. Strain liquid and throw away all ingredients except liquid stock. Refridgerate and remove fat from the surface after it is solid. Transfer stock to containers and freeze. You can remove from the containers when they are frozen and transfer them to freezer bags, several in one bag to take up less room.

The nutritional breakdown above is incorrect as it does not take into account that you throw all that stuff out. So the correct numbers are. CAL; 33 SODIUM 89 FIBER 1 PROTEIN 2 FAT 0 CARB 0

Serving Size: 32 1 cup servings

Number of Servings: 32

Recipe submitted by SparkPeople user STILLOUT2LUNCH.