This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Low Sodium Chicken Stock Recipe!
There is almost nothing better than a homemade chicken stock. Making your own stock is extremely satisfying and incredibly useful. Here I'll show you how to make a chicken stock with a rich flavor that is also low sodium that you can use in your favorite recipes!
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Why You Will Want To Make This No Added Salt Chicken Stock!
Homemade chicken stock is far superior to store bought stock. You'll want to make this homemade no added salt chicken stock because:
- This chicken stock is made with a whole chicken which includes the chicken bones and the meat. The resulting stock is rich and delicious with natural flavors, and perfect for use in all your favorite homemade meals!
- You can control the amount of salt. In this recipe we will not add any salt so if you are on a low sodium diet or trying to consume less sodium in your diet, this stock is perfect for you.
- Making this stock is super easy! There's a tiny bit of prep, but it's mostly hands off after you throw all the ingredients into your stockpot
- Chicken stock is good for you! Our stock will contain collagen protein which seeps out of the bones during the long period of time that it will take to make the stock. The collagen is good for your immune system, so enjoying this stock should help our health! (Source is WomensHealthMag.com)
There is EVERYTHING to love about making your own low sodium chicken stock so let me show you what you'll need!
🥘 Ingredients
You only need 6 ingredients (plus water) to make this wonderful homemade chicken stock. They are:
- Whole chicken - select one approximately 4 pounds in weight
- Large celery rib
- Large Carrots
- Onion
- Bay leaf
- Black pepper (use black peppercorns)
- Cold Water
I love that this low sodium chicken stock can be made with just a few simple ingredients that are easily found at your local grocery stores.
So now allow me to show you how easy it is to make this flavorful stock!
🔪 Instructions
Begin by rinsing the vegetables to prepare them for use. Quarter the onion, chop the celery and carrot into 3 or 4 equal pieces.
Remove any giblets that come with the chicken, and place the whole chicken in a large stockpot. Add the rest of the ingredients (carrot, celery, onion, bay leaves, and black peppercorns) to the stockpot and then add water so that the stockpot is ¾ full. The water should be enough to cover all of the ingredients in the stockpot.
Place the stockpot on a high heat on your stove and bring this to the boil. Watch for the scum to form as the contents heat up. Use a skimmer spoon to skim off the scum as it surfaces. Continue to remove the scum until no more scum is being produced.
Now lower the heat to a simmer, cover the pot, and then simmer on a low heat for 4 hrs.
At last your stock is ready! Remove all the solids from the stockpot using the skimmer spoon or other kitchen utensils, or use a large strainer to strain the stock from the stockpot.
Your beautiful and delicious stock is now ready for use!
A Few Notes About Your Low Sodium Chicken Stock
The amount of stock will vary but typically you should expect around 6-7 cups of stock, but could be a little less.
Cool the stock to room temperature prior to refrigerating for later use. Store cooled stock in an airtight container. I typically use glass mason jars or large plastic containers that used to contain yogurt that I recycle.
After refrigerating for a few hours, you will notice a layer of chicken fat that forms on the top. You can remove this solidified fat and discard, or save it for use in cooking!
When refrigerated the stock will seem gelatinous. This is normal, and all you have to do is heat it up for use.
Here are some recipes for soups that this stock would be perfect for:
- Creamy Cauliflower, Potato, and Cheesy Ham Chowder
- New England Clam Chowder
- The BEST Spicy Broccoli and Cheddar Soup
This recipe is the recipe that keeps on giving! You still have all of the chicken! The meat from the chicken will be tender and delicious and you can use it for any number of recipes! I actually make this on a weekly basis for my dog Toby. He gets the chicken, the carrots and celery, and of course, the chicken stock. 🐶
So whether you are watching your sodium intake, are on a low salt diet, or just need a delicious stock with much flavor, you'll love this homemade low sodium chicken stock!
FAQ
The main difference between chicken broth and chicken stock is that chicken broth is prepared without bones, and chicken stock uses bones in its preparation.
Homemade chicken stock typically has less sodium than store bought. Making the stock yourself is a great way to control the amount of sodium in your stock!
You can freeze chicken stock in a freezer bag, or in ice cube trays. When the chicken stock cubes have frozen in the ice cube tray, you can store the frozen stock cubes in a freezer bag for ease of use.
Some Other Recipes You May Enjoy!
Here are some other recipes that you may enjoy:
- How To Cook A Stewing Hen
- Leek Stew Recipe For Welsh Cawl Cennin
- Crispy Garlicky Roast Chicken Recipe
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Cheers!
Grace
Easy Low Sodium Chicken Stock Recipe
Equipment
- 8 qt stockpot
Ingredients
- 4 lb whole chicken
- 2 each bay leaves
- 1 carrot select a large carrot and chop it into 3 or 4 equal pieces without peeling it
- 1 onion quartered; no need to peel
- 1 celery rib select a large celery rib and chop it into 3 or 4 equal pieces
- ½ ts black peppercorns
- water enough to fill ¾ of the stockpot and cover the chicken and other ingredients
Instructions
- Rinse the vegetables and prepare them for use. Quarter the onion, chop the celery and carrot into 3 or 4 equal pieces.
- Remove any giblets that come with the chicken, and place the whole chicken in the stockpot. Add the rest of the ingredients (carrot, celery, onion, bay leaves, and black peppercorns) to the stockpot and then add water so that the stockpot is ¾ full. The water should be enough to cover all of the ingredients in the stockpot.
- Place the stockpot on a high heat on your stove and bring this to the boil. Watch for the scum to form as the contents heat up. Use a skimmer spoon to skim off the scum as it surfaces. Continue to remove the scum until no more scum is being produced.
- Now lower the heat to a simmer, cover the pot, and then simmer on a low heat for 4 hrs.
- At last your stock is ready! Remove all the solids from the stockpot using the skimmer spoon or other kitchen utensils, or use a large strainer to strain the stock from the stockpot.
- Your beautiful and delicious stock is now ready for use!
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