How to make chicken stock low fat low sodium Aunt Susie's Kitchen

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic some flavors of bay leaves.

carrots

💰Cheaper: frozen carrots

Frozen carrots are often more affordable and have a longer shelf life.

parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative.

Cut up two whole chickens, removing the skin and excess fat.

Season the chicken with 2 teaspoons of kosher salt and fresh ground black pepper.

Heat 2 teaspoons of canola oil in a heavy saucepan or pot.

Add the chicken to the pot, skin side down, and sear until browned, about 10 minutes.

Turn the chicken to brown on the other side for another 7-8 minutes.

Remove the chicken from the pot, leaving the juices behind.

Add 2 cups of diced white onion to the pot and sweat until translucent, deglazing the pan with the onion juices.

Return the chicken to the pot on top of the onions.

Pour in 9 cups of cold filtered water, covering the chicken completely.

Bring the mixture to a light boil, stirring to incorporate the browned bits from the bottom of the pan.

Once boiling, reduce the heat and cover the pot partially, allowing steam to escape.

Simmer for about 35-40 minutes, checking occasionally to avoid boiling over.

After 20 minutes of simmering, remove the chicken, leaving the juices and onions in the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary