Chicken Stock(For Low Sodium Diets) - cooking recipe

Ingredients

1 whole chicken
2-3 ribs celery
2 carrots
4-5 sprigs parsley
water to cover

Preparation

When boiling a chicken for a recipe, cook it in a deep boiler, cover with water, and add celery, carrots and parsley.
When chicken is tender, remove it, discard the vegetables and then strain the juices through cheese cloth to make a clear broth.
Let the broth sit overnight in the refrigerator, so any fat will come to the top.
Discard the fat and put the clear, clean broth into pint or quart size freezer bags for easy access when a recipe calls for chicken broth.
(Avoid using canned chicken stock in any of your recipes as most are high in sodium.)