Chicken Broth

Canned chicken broth has lethal sodium levels for people with sodium restrictions but chicken broth is truly necessary for many recipes. Despite the trouble involved, homemade chicken broth is the only low in sodium and tasty solution.
It's much cheaper to buy whole fryer chickens than chicken breasts. This has an added benefit. Whenever you roast or cook a chicken, save the wings, back and giblets. Place them in a freezer bag and store in your freezer. Whenever you prepare vegetables like green peppers, onions, carrots or celery, save all the little pieces you would normally throw away and freeze them too. They do not have to be "eating quality" for this! Celery leaves are especially good.
When you want to make broth, thaw all those chicken parts and vegetables you've been stashing in the freezer; Or buy a fryer chicken, 2 onions, a green pepper, 5 carrots, 6 stalks of celery, and cut them up and use them instead.
Place it all in a huge pot on your stove. Fill the pot up with water to within about 2 inches of the top.
Add 6 cloves of garlic cut in half and bring to a boil.
Reduce heat, cover and simmer 4 hours.
After the 4 hours are up, add any desired herbs and spices such as rosemary, oregano, thyme, etc.
Simmer uncovered one hour more.
Drain through a strainer and then again through 2 layers of cheesecloth (available at fabric and hobby or craft stores).


Now for the trick to getting real flavor out of homemade broth without adding salt:
Rinse out that big pot and pour the strained broth right back into it
Turn the stove burner up as high as it will go and boil the strained broth like crazy until it has been reduced by about 50%. This concentrates the flavor and makes it all worthwhile.
Let the broth stand about an hour at room temperature and then refrigerate.
When the refrigerated broth is good and cold, skim off the layer of fat sitting on top with a spoon and throw it away (this step is optional).
Use the broth as is, or freeze in 2 to 4 cup portions.