Salt-Free Chicken/Veggie Stock

Salt-Free Chicken/Veggie Stock

Portions: 8

Prep Time: 10 minutes

Cooking Time: 1 hour

A versatile, sodium-free base that enriches soups and sauces with pure vegetable flavor.

Ingredients:

• Chicken option - 1 back, 2 drumsticks, 2 wings

• 3 medium stalks celery or celery trimming

• 3 medium/large carrots or carrot trimmings

• ½ large onions sliced or onion trimmings

• 2 cloves garlic

• 12 cups water

• 1 tbsp dried or fresh parsley

• 8 peppercorns

Instructions:

1. In a large stockpot, place chicken back, drumsticks, and wings (skip this step for vegetarian stock).

2. Add celery, carrots, onion, and garlic. Pour in enough water to cover.

3. Sprinkle in peppercorns and parsley.

4. Cover and bring to a boil over medium-high heat.

5. Once boiling, reduce heat to low and simmer for 1 hour.

6. Turn off heat and let the stock cool in the pot.

7. Remove chicken (if used). Strain out vegetables and seasonings.

8. Store in containers or freezer bags. Refrigerate for 2–3 days or freeze for longer storage.

Recipe adapted from nourishedsimply by Jennifer Lynn-Pullman