2 1/2 lbs
fryer chickens, whole
no-sodium bottled water, such as Deer Park
celery ribs, cut into 1-inch pieces
garlic cloves, minced
carrots, cut into 1-inch pieces
salt-free potassium-free salt substitute
( preferably Recipe #334780 #334780)
- 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.