Low Sodium Chicken Broth Recipe
Ingredients
| Chicken backs wings necks | 2 Pound | |
| Yellow onion | 1 Large, chopped | |
| Carrots | 3 Medium, peeled and chopped | |
| Celery stalks | 2 Large, chopped (Including Tops) | |
| Bay leaves | 2 | |
| Parsley sprigs | 4 Small | |
| Black peppercorns | 8 | |
| Water | 4 Quart |
Directions
Place all the ingredients in a large heavy kettle or stockpot, set over high heat, and bring to a boil.
Adjust the heat so that the liquid bubbles gently, then skim any scum from the surface.
Cover, leaving a small crack between the kettle and the lid so that steam can escape.
Simmer the broth about 3 hours or until the flavor is well developed.
Remove from the heat and let cool slightly.
Line a large sieve with a double thickness of cheesecloth and place it over a large heatproof bowl.
Strain the broth into the bowl, cover, and let cool to room temperature.
Place the cooled broth in the refrigerator and chill for at least 3 hours.
Skim the congealed fat from the top and discard.
Ladle the broth into 1/2 pint or 1 pint plastic freezer containers to within 1/2 inch of the top.
Snap on the lids, label and date the containers, and store in the freezer for up to 6 months.
Adjust the heat so that the liquid bubbles gently, then skim any scum from the surface.
Cover, leaving a small crack between the kettle and the lid so that steam can escape.
Simmer the broth about 3 hours or until the flavor is well developed.
Remove from the heat and let cool slightly.
Line a large sieve with a double thickness of cheesecloth and place it over a large heatproof bowl.
Strain the broth into the bowl, cover, and let cool to room temperature.
Place the cooled broth in the refrigerator and chill for at least 3 hours.
Skim the congealed fat from the top and discard.
Ladle the broth into 1/2 pint or 1 pint plastic freezer containers to within 1/2 inch of the top.
Snap on the lids, label and date the containers, and store in the freezer for up to 6 months.
Chef
