Maureens Chicken Broth With Very Low Sodium Recipes

MAUREEN'S CHICKEN BROTH WITH VERY LOW SODIUM

Steps:

• 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.

DON'S FLAVOR ENHANCER WITH VERY LOW SODIUM

Steps:

• Mix all the ingredients together, shake well, store what you aren't going to use soon in a tight container in a cool, dark place. Taste before storing.
• If you want one of the flavors above to be increased then add 1/4 teaspoon at a time and shake well before testing again.
• To kick this up even more, add some lemon zest, pureed to a powder in a food processor. Also, powder some dill weed and add if your'e using this on vegetables.

MOCK CONDENSED CREAM OF CHICKEN SOUP - MODIFIED AHA

Steps:

• In a small pan over medium-high heat, heat stock and bay leaf until liquid simmers.
• Add chicken. When stock begins to simmer again, reduce heat to simmer.
• Cover and simmer about 5 minutes, or until chicken is no longer pink. Remove from heat. Remove chicken from stock and reserve for step 8.
• In a small saucepan over medium heat, heat oil. Add flour, stirring constantly for about 1 minute.
• Gradually add the stock (with the bay leaf), milk, Butter Buds and pepper, stirring constantly until mixture thickens, about 2-3 minutes.
• Removed from heat. Remove and discard bay leaf.
• Pour soup into a blender and blend until smooth.
• Add cooked chicken and garlic powder to blender, and blend until pureed.