I want to make my own low sodium chicken stock. what herbs and seasonings should I add?

Answer 1

My fiance is on a low sodium diet and I can't buy canned stock. This is the recipe I have used.
Chicken Stock Recipe
2 onions
1 celery rib
2 carrots
3 pounds chicken wings, backs, necks, and/or bones
14 1/2 cups cold water
2 whole cloves
1/2 teaspoon dried thyme, crumbled
4 unpeeled garlic cloves
1 teaspoon salt
6 fresh parsley sprigs with long stems
12 black peppercorns
1 bay leaf

Peel and halve onions. Halve celery rib and carrots. If using wings, cut each wing at joints into 3 pieces. In a stockpot or kettle (at least 6 quarts) combine chicken parts with 14 cups water and bring to a boil, skimming froth. Add remaining 1/2 cup water and bring mixture to a simmer, skimming froth. Stick 2 onion halves with 1 clove each and add to stockpot or kettle with celery, carrots, and remaining ingredients. Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
Pour stock through a fine sieve into a large heat proof bowl and discard solids. If a more concentrated flavor is desired, in a large saucepan boil stock until reduced to desired concentration. Cool stock, uncovered. Stock keeps, covered and chilled, 1 week or, frozen in an airtight container, 3 months. Remove fat before using.

Answer 2

The best stock to make is out of chicken bones from dinners. Eat whole chickens every other day or so for a week, and you should have PLENTY of stock to last you for a while (it can be frozen). Keep them in a bag in the refrigerator, and remove as much meat from them as possible before you put them in the bag, but you can still have some on the bones. While you are collecting bones, keep all your vegetable scraps (carrot peels, onion skins and roots, celery tops, any herbs except rosemary, and no potato skins or starchy root vegetables) and save those in a bag in the refrigerator as well. When you fill the bag of bones as much as you'd like, put all the scraps in a big pot with the bones and cover almost to the top with water. Heat on medium - medium-low. Start this when you come home from work, and heat it all night, and add more water if you see the bones sticking out. If you start it at about 6, it should have about as much flavor you're going to have in it by about 11, but you can let it go longer if you want. Strain the stock into another pot or bowl big enough to hold your contents, and put it in the fridge. This is great for turkey stock after thanksgiving with the turkey carcass and leftover vegetables.

Answer 3

2 pounds chicken wings
1 plump 4 pound chicken, ideally free range organic
3 medium onions, peeled and cut into chunks
3 ribs celery, cut into chunks
3 carrots, peeled and cut into chunks
1 whole leek, split lengthwise, washed well and chopped
1 parsnip or small white turnip, chopped
Contents of your stock bag (optional, explained below)
2 bay leaves
10 peppercorns
Several sprigs of thyme
Several sprigs of parsley
1/2 cup dry white wine

Leeks are especially good in all stocks along with bay leaves and peppercorns.
For a darker stock and different flavor element you can brown the chicken in the pot and use the wine to scrape off the bits off the bottom of the pan then add the chicken back along with cold water and the other ingredients.

Also a good idea is to pour the cooled stock into an ice cube tray freeze then empty into a large Ziploc bag so the cubes don't pick up the flavors of the other frozen foods.

Answer 4

Sage...lots of it...chicken loves sage. Thyme, and some cumin won't hurt. To give it some kick..add a tablespoon of white wine vinegar...that'll charge up the flavor without adding salt.

Answer 5

Broil chicken breasts til juices run sparkling (approximately 30-40 min w/bone or 10 min boneless) whilst it rather is happening saute a cup and one million/2 rice in one million-2 tbsp of butter or margarine til gently browned upload one million one million/2 cups chicken broth and you are able to truly mushrooms stems and products, conceal and turn warmth off. warmth up a number of those new toddler veggie mixes (from freezer section) til crisp delicate. Voila you have dinner in much less time than it took me to form this! it is likewise one in all my favorites. take exhilaration in P.s. I forgot approximately seasonings. you ought to use any you like on the chicken beore you broil it. I additionally upload a similar ones to the broth while fixing the rice.

Answer 6

peppercorns bay leaves thyme oregano garlic and a little grated ginger gives a really nice flavour or even add a little lemon juice

Answer 7

onion, garlic, celery, carrots, bay leaf, parsley. not too much seasoning because you don't want it to over power the flavor of the food you are using it in.

Answer 8

Real onion, real carrots, bay leaves, peppercorns. I have no idea how this will taste with little or no salt - we are a pretty salty family.

Answer 9

Onions, carrots, celery, garlic, black or white pepper, thyme. You can also use a little fresh lemon.

Answer 10

Garlic
Celery
Onion
Lemon Pepper
Thyme
BBQ Spice
Basil
Oragano
Try any combination
Enjoy!