Low-Sodium Chicken Stock
Yields: 8 cups
Preparation Time: 3 hours
Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, -8-quart stockpot, Pasta/Steamer Basket
- 3 to 4 pounds whole chicken, cut up, or necks and backs.
- 4 quarts water, about
- 2 onions, coarsely chopped blade #3
- 2 carrots, coarsely chopped blade #3
- 2 celery ribs, coarsely chopped with knife.
- 1 bay leaf
- 2 sprigs thyme or 1 teaspoon dried
- 4 sprigs parsley with stems
- 8 peppercorns, cracked.
Place the Pasta/Steamer Basket in the 8-quart Stockpot. Place the cut-up chicken in the basket and fill the pan with purified or filtered water (DO NOT USE CHLORINATED TAP WATER) to 1 inch below the large, perforated holes in the basket. Bring to a SIMME over medium heat 275ᵒF. With a large serving spoon, skim off the froth (fat and scum) that rises to the surface of the water and discard. Add the balance of the ingredients. Reduce the heat to low 175ᵒF, cover the pan, open the vent and simmer for about 3 hours.
To strain the stock, lift the pasta/steamer basket above the liquid level and gently press the juices out with a large serving spoon. The basket contents can be discarded or reserved and frozen as a starter for your next batch of stock.
To remove the fat, allow cooling slightly, placing the stock in the refrigerator. When it has cooled, the fat and debris will rise to the surface. Skim off and discard.
To store, package in 1-cup quantities and freeze for up to 3 months.
Variation / Low-Sodium White Veal, Beef of Pork Stock
Replace the chicken with 3 to 4 pounds of meaty veal, beef or pork bones, meat, and trimmings. Cook as directed.