DirectionsStep1In a large stockpot place chicken bones.Step2Place celery, carrots, and onion on top and around the sides of the chicken.Step3Cover with water.Step4Sprinkle in peppercorns and parsleyStep5Cover and bring to a boil over medium-high heat.Step6Once the broth begins to boil, reduce heat to low and simmer for 1 1/2 to 2 hours.Step7Turn off heat and allow the broth to cool in the stockpot.Step8When the broth is cooled remove the chicken bones.Step9Pour the broth through a strainer to remove the vegetables and seasonings.Step10Place broth is storage bags or containers.Step11Use within 2-3 days or freeze for later useIngredientsIngredients4 stalksMedium Stalks Celery (Cut in half)4 Medium (to large carrots, Cut in half)½ Large Vidalia Onion (sliced)12 cupsWater8 Peppercorns1 tablespoonDried Parsley1 Chicken Carcass (Remove all meat)NutritionalNutritional19 Calories1 gTotal Fat4 gCarbohydrate57 mgSodium1 gProteinFrom nourishedsimply.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Why Use Low-Sodium Broth Instead of "Regular"
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