Recipe by KateL
Entered for safe-keeping. This recipe is the cornerstone of many of Donald Gazzaniga's recipes in his "No-Salt, Lowest Sodium" cookbooks. For a recovering heart patient or someone with congestive heart failure, salt is everywhere, so extreme measures may be needed. Drinking water in many municipalities may be loaded with salt, and many bottled waters also have a lot of salt, so it is important to read labels and call your local water department for answers. MDM switched to Deer Park bottled water due to its good taste but very low sodium. This recipe uses Don's Flavor Enhancer With Very Low Sodium to keep the sodium low while preserving taste.
- 2 1⁄2 lbs fryer chickens, whole
- 4 quarts no-sodium bottled water, such as Deer Park
- 2 medium celery ribs, cut into 1-inch pieces
- 1 large onion, quartered
- 2 garlic cloves, minced
- 2 bay leaves
- 2 medium carrots, cut into 1-inch pieces
- 8 black peppercorns
- 2 teaspoons salt-free potassium-free salt substitute (preferably Don's Flavor Enhancer With Very Low Sodium #334780)
Directions See How It's Made
- Wash the chicken, put it into a large stockpot, and cover with the water.
- Bring all the ingredients to a boil over moderate heat.
- Lower the heat to a constant simmer and skim the fat and scum that rise to the top of the water. Continue to simmer (do not boil), skimming 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 and bay leaves.
- Remove the chicken meat from the bones. (The meat can be used in soups, casserole dishes, fried rice, etc.).
- Cool the broth, then chill in the refrigerator.
- Remove the fat that rises to the surface.
- You can save the broth in canning jars in your refrigerator for future use; it will keep for up to a week.
- Or you can freeze the broth in vacuum-sealed bags or quart jars filled only 2/3 full for up to 3 months.