T's Low Sodium Chicken Broth

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of T's Low Sodium Chicken Broth calories by ingredient


Introduction

I always make my own chicken broth after roasting a whole chicken. This can be done in a stockpot or a slow cooker. I use the slow cooker alot for the simple convenience. After dinner, I remove all the meat off the bones and just throw in what's left with some veggies. This way it gets to cook overnight and I strain it and store it in the morning. It's so easy, so cheap, and much better than the store bought versions. I always make my own chicken broth after roasting a whole chicken. This can be done in a stockpot or a slow cooker. I use the slow cooker alot for the simple convenience. After dinner, I remove all the meat off the bones and just throw in what's left with some veggies. This way it gets to cook overnight and I strain it and store it in the morning. It's so easy, so cheap, and much better than the store bought versions.
Number of Servings: 6

Ingredients

    1 chicken or leftover chicken parts
    2 onions
    5 carrots
    6 stalks celery
    6 cloves of garlic, cut in half
    1 bay leaf
    1 TBSP peppercorns
    6 cups water

Directions

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.