Low Sodium Chicken Broth


3 chicken leg quarter or 1 whole chicken cut up
2 stalks, celery inlcuding leaves cut in large pieces
2 carrots, cut into large pieces
1 medium onion chopped
1 sprig rosemary
2 cloves garlic, chopped
1 thumb sized piece of ginger, chopped
1 tsp black pepper or to taste
10 c water



Put all of the ingredients in a large dutch oven or stock pot. Bring to a boil, then reduce to a simmer.

Simmer for about one hour. Then remove the chicken and allow to cool. Remove the meat from the bones and return the bones and skin to the pot. Save the meat for some other recipe.

Allow to simmer for 2 hours or more. If you want to have a more concentrated broth, leave the lid off.

When done, strain out the vegetables, bones, etc. Makes approximately 10 cups.

store this is two cup containers in the freezer ready to use whenever a recipe calls for chicken broth.

Number of Servings: 10
sodium per serving - 38.6 mg