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Maureen's Chicken Broth

Printer Version
Flexitarian — 0 Carb Choices

Chicken stock (broth) can be made many different ways. Often we find similar recipes in different cookbooks. At the beginning of our efforts to create soups and stocks, we tested the artificial bouillons and found them to be too heavily loaded with potassium chloride for many heart patients. Not only that, the potassium had a flavor (or taste) that might not agree with everyone. So, we have built a variety of broths in this book to be used with our recipes. This one started as Maureen's Basic Chicken broth and has evolved in a flavorful broth that works very well with all our soups.

Makes 10 cups

Nutritional Information
Sodium Per Recipe: 208.2 mg Sodium Per Cup: 20.8 mg


Per Cup:

Calories: 42.4
Protein: 2.788 g
Carbohydrate: 3.58 g
Dietary Fiber: .921 g
Total Sugars: 0 g
Total Fat: 1.983 g
Saturated Fat: .556 g
Monounsaturated Fat: .788 g
Polyunsaturated Fat: .445 g
Cholesterol: 11.3 mg
Calcium: 16.5 mg
Iron: .508 mg
Potassium: 118.3 mg
Sodium: 20.8 mg
Vitamin K: 1.87 mcg
Folate: 11.6 mcg
Ingredients
  • 1 2 to 3-pound fryer, whole* (87.9 mg)
  • 4 quarts bottled no sodium water (trace)
  • 2 medium stalks raw celery, cut into 1 inch pieces (69.6 mg)
  • 1 large onion, quartered (4.5 mg)
  • 2 cloves garlic, minced (1.02 mg)
  • 2 bay leaves* (.828 mg)
  • 2 medium carrots, cut into 1 inch pieces (42.7 mg)
  • 8 black peppercorns (8 mg)


  • Wash chicken and put it into large stockpot and cover with water. Bring all ingredients to a boil over moderate heat. Turn down heat to a constant simmer and skim the fat and scum that rises to the top of the water. Continue to simmer (do not boil). Skim foam from the water during the cooking period. Cook for about 3 hours. When ready, remove and strain the ingredients through a sieve with a fine mesh. Discard the vegetables. Remove the chicken meat and save in zip locked bag if you want to use for leftovers for chicken soup or something like fried rice. Cool the broth, then chill in refrigerator. Remove fat that rises to surface. You can save in canning jars in your refrigerator for future use for up to a week. Or you can freeze in vacuum-sealed bags or quart jars filled only 2/3 full.

    *Sodium level figured after meat has been discarded.


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