Low Sodium Chicken Broth Recipe - Cooking Index
Low Sodium Chicken Broth Recipe - Cooking Index
This recipe saves calories by not "browning" the chicken bones in oil. If a "browner" stock is desired you can first saute the bones and vegetables by placing them into the stock pot coated with non-stick spray. Smaller quantities of broth may be frozen first in ice cube trays and then transferred into zip-top plastic bags for later use. Nutritional Analysis Per Serving: Calories 16; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) trace; Sodium (milligrams) 20; Protein (grams) trace; Carbohydrate (grams) 4; Dietary fiber (grams) 4.
Type: Chicken, Low Fat, Poultry| 1 | Chicken carcass | |
| 1 | Onion - quartered | |
| 1 | Carrot - cut 1" chunks | |
| 1 | Leek white only - cut 1" chunks | |
| 1 | Celery rib including leaves - cut 1" chunks | |
| 3 | Cold water | |
| 2 sections | Fresh thyme | |
| (or 1/2 tspn dried thyme) | ||
| 1 | Bay leaf | |
| 2 | Pepper corns | |
| 1 section | Fresh rosemary | |
| (or 1/2 tspn dried rosemary) | ||
| 1 | Garlic clove | |
| 1 teaspoon | 5ml | Tumeric |
| 1/2 teaspoon | 2.5ml | Poultry seasoning |
Place chicken, onion, carrots, leeks and celery into stock pot. Cover with cold water. Bring to boil. Skim off any fat and foam. Reduce heat to simmer. Add remaining herbs and seasonings. Simmer uncovered for 3 or more hours; add hot water to keep 2 quarts of stock and vegetables covered.
Remove from heat. Degrease by skimming off fat with a spoon or paper towels. Strain into pan. Place pan into ice bath to cool further. Store in covered containers. Can freeze up to three months.
This recipe yields 2 quarts for eight 1 cup servings.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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