Lower Sodium Chicken Broth

I would also call it Liquid Gold since you can use chicken broth in dozens of dishes, delicious and easy to make. I used some of the broth in another post, Roasted Chicken Gnocchi Soup.

Broths have been known to have healing properties for centuries, that is why when you have a cold you eat chicken noddle soup or sip on some broth. What gives it 'healing' properties is the vitamins and minerals like calcium, magnesium, phosphorous, silicon, sulphur and many other trace elements.
But what gives it the most healing properties has to be the gelatin from the animal bones.

In fact, one of the first restaurants in America was Julien's Restorator where they sold soups and broths.

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Making it at home is cheaper since you can make so much more than store bought stock, can control the salt that you put in it, healthier and easy to make. This is lower in sodium since you make so much broth out of this recipe.

Batch one

Tools

Mason Jars or Tall containers with lids
Mesh Strainer
Cheese Cloth
Funnel

Yields: 4 32 ounces Mason Jars

Here's what you need

1 Whole Chicken with giblets removed
10 to 12 cups water, depends on the size of your stock pot
6 Celery Sticks, I used Organic
5 Whole Carrots, I used Organic
1 whole Purple Onion, peeled
1 Tablespoon Whole Peppercorns
1 Tablespoon Dried Parsley, can use fresh
3 Tablespoons Sea Salt, or to taste
Large Stock Pot

1.) In a large stock pot, add whole chicken and cover chicken with water, add celery sticks, carrots, onion, peppercorns, parsley and salt.

2.) Bring to a rolling boil for 1 1/2 hours then lower to temperature to medium low and let it simmer for 2 to 3 hours. Let it cool completely.

3.) Top jars with funnel, fine mesh strainer and/or cheese cloth. Ladle broth into jars and place in refrigerator until use. Stays fresh up to 2 weeks.

Tip: For the broth to last longer spoon in broth into ice cube and freeze. Just microwave or heat broth up in a sauce pan as needed.