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Health Information Library Recipes Low-sodium chicken stock

Low-sodium chicken stock

Nutrition Facts

Serving Size 1 cup
Calories 16

Amount Per Serving
Monounsaturated fat Trace
Saturated fat Trace
Total fat Trace
Sodium 12 mg
Cholesterol Trace
Dietary fiber 0 g
Protein 1 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Most stocks are loaded with sodium. This one is low in sodium but loaded with taste.

Ingredients

(Serves 12)
  • 3 pounds bones from cooked chicken, trimmed of fat
  • 3 carrots, cut into 2-inch pieces
  • 2 celery stalks, cut into 2-inch pieces
  • 1 large yellow onion, cut into chunks (about 2 cups)
  • 1/4 teaspoon peppercorns
  • 5 fresh flat-leaf (Italian) parsley sprigs
  • 4 quarts cold water

Directions

Heat the oven to 450 F. Rinse the chicken bones in cold water and place in a large roasting pan. Roast the bones until browned on one side, about 20 minutes. Turn the bones, and add the carrots, celery and onion to the pan. Roast until bones and vegetables are evenly browned, about 20 minutes.

Transfer the vegetables and bones to a stockpot. Deglaze the hot roasting pan with a little water, stirring with a wooden spoon to scrape up any browned bits, and add the liquid to the stockpot. Add the peppercorns, parsley and cold water and slowly bring to a boil over medium-high heat. Reduce the heat to low, cover partially, and simmer for 1 1/2 hours, using a spoon to regularly skim off the foam that rises to the surface. Remove from the heat and let cool slightly.

Carefully strain the stock into a bowl through a colander or sieve lined with paper towels or cheesecloth (muslin). Discard the bones and solids. Let cool at room temperature for about 1 hour.

Cover and refrigerate the stock overnight. With a large spoon, lift off any solidified fat from the surface and discard. Use the stock immediately, cover and refrigerate for up to 2 days, or freeze in airtight containers for up to 3 months. Makes about 12 cups.

Last Updated: June 15th, 2017