RECIPES

Home-made Low Sodium Chicken Stock

You’ll never want to go back to store-bought after making this aromatic broth! This recipe freezes very well (freeze in small portions to make it easier to thaw).

Prep Time

PT10M

Cook Time

PT2H

Serves

8

Ingredients

2 lb (1 kg) whole chicken

16 cups (4 L) water

2 onion(s), skin on, ends removed

2 stalks celery, sliced

3 cloves garlic

2 carrot(s), sliced

1/4 tsp (1.25 mL) allspice, whole

1/4 tsp (1.25 mL) cloves, whole

1/4 tsp (1.25 mL) hot red chili pepper flakes

1 tbsp (15 mL) cider vinegar

1 tsp (5 mL) black pepper, freshly ground

2 bay leaves

Instructions

1 Remove neck and giblets from chicken cavity if they are there.
2 In a large soup pot with lid, place chicken in 4 quarts (4 L) cold water. Add rest of ingredients, including the whole onions (ends removed) and slowly bring to a boil. Reduce heat, cover and simmer on low heat for at least 2 hours. Adjust the heat so that the stock boils gently during this time - a rapid boil creates cloudier broth.
3 Remove from the heat and let stand at room temperature for 15 minutes.
4 Strain liquid into a large bowl or second pot. Discard vegetables, seasonings, bones and chicken skin. Put the meat in a shallow container and cool at room temperature for 15 minutes, then refrigerate for up to 2 days or put in container(s) and freeze.
5 Before using discard the fat that accumulates on top.