Chicken Stock(For Low Sodium Diets)

1. 1

   When boiling a chicken for a recipe, cook it in a deep boiler, cover with water, and add celery, carrots and parsley.

2. 2

   When chicken is tender, remove it, discard the vegetables and then strain the juices through cheese cloth to make a clear broth.

3. 3

   Let the broth sit overnight in the refrigerator, so any fat will come to the top.

4. 4

   Discard the fat and put the clear, clean broth into pint or quart size freezer bags for easy access when a recipe calls for chicken broth.

5. 5

   (Avoid using canned chicken stock in any of your recipes as most are high in sodium.)

* Per serving · 4 servings · Values may vary.

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