Salt free chicken broth is a flavorful, versatile base for soups, stews, grains, and sauces, made by simmering chicken bones, vegetables, and aromatics in water without any added salt. This recipe relies on slow simmering and properly roasted ingredients to draw out deep, savory flavor naturally, making it ideal for anyone watching their sodium intake or cooking for a low-sodium diet. The result is a clean, golden broth that is far more nutritious and economical than store-bought versions, and it can be customized to suit your taste.
Ingredients
- 3 lb (1.4 kg) chicken bones (carcasses, backs, necks, or wings)
- 2 large carrots, roughly chopped (about 1½ cups / 200 g)
- 2 celery stalks, roughly chopped (about 1 cup / 120 g)
- 1 large onion, quartered (about 1½ cups / 200 g)
- 4 cloves garlic, smashed
- 1 bay leaf
- 1 tsp (2 g) black peppercorns
- 2 sprigs fresh thyme (or ½ tsp dried)
- 1 sprig fresh parsley (optional)
- 12 cups (2.8 L) cold water
Instructions
- Preheat your oven to 400°F (200°C). Place the chicken bones on a large rimmed baking sheet. Roast for 30 minutes, turning once halfway, until the bones are deeply browned and fragrant. This step is optional but highly recommended—it adds a rich, caramelized flavor that mimics the depth salt usually provides.
- Transfer the roasted bones to a large stockpot (at least 8 quarts / 7.5 L). Add the carrots, celery, onion, garlic, bay leaf, peppercorns, thyme, and parsley, if using.
- Pour in the cold water, ensuring the bones and vegetables are fully submerged. If needed, add a bit more water.
- Bring the pot to a boil over high heat, then immediately reduce the heat to low. Skim off any foam or impurities that rise to the surface with a fine-mesh spoon.
- Cover partially and let it simmer gently for 3 hours. Do not stir; stirring can make the broth cloudy. Adjust the heat to maintain a bare simmer—small bubbles, not a rolling boil.
- After 3 hours, remove the pot from the heat. Using tongs, discard the large bones and vegetables. Strain the broth through a fine-mesh sieve lined with cheesecloth into a large heatproof bowl or another pot.
- Let the broth cool to room temperature, then refrigerate. Once chilled, the fat will solidify on the surface; remove it with a spoon and discard. Use the broth immediately or store as directed below.
Tips
- Roast the bones: Don’t skip roasting if you can help it. It develops a savory, nutty flavor that compensates for the lack of salt. If you’re short on time, you can skip it, but the broth will be lighter in taste.
- Add aromatics: Feel free to add a leek, a parsnip, or a piece of kombu (seaweed) for extra umami. Kombu adds natural glutamates that enhance savoriness without salt. Use a 2-inch piece; remove before straining.
- Skim the scum: The initial foam that appears during the first few minutes of simmering is coagulated protein. Skimming it off ensures a clearer, cleaner-tasting broth.
- Don’t boil hard: A vigorous boil will make the broth cloudy and greasy. Keep it at a gentle simmer—this extracts flavor slowly without emulsifying the fat.
Serving Suggestions
Use this salt-free broth as the base for chicken noodle soup, risotto, or couscous. It also works beautifully for cooking grains like rice or quinoa, or for deglazing pans when making sauces. Since it’s salt-free, you can season your final dish to taste without worrying about over-salting. For a quick, comforting cup, heat it with a few slices of fresh ginger and a splash of rice vinegar.
Variations
- Herb and spice: Add a cinnamon stick, star anise, or a piece of ginger for an Asian-inspired broth. For a Mediterranean twist, include a strip of lemon zest and a sprig of rosemary.
- Vegetable-heavy: Increase the vegetables and add a small fennel bulb or a few mushrooms (shiitake or cremini) for extra depth. Mushrooms add a meaty, umami flavor.
- Pressure cooker: In an Instant Pot, cook on high pressure for 60 minutes with natural release. This yields a flavorful broth in about 90 minutes total.
- Double stock: After straining, simmer the broth again with a fresh batch of vegetables and aromatics for 30 minutes for an even more concentrated flavor.
Storage and Reheating
Refrigerate the broth in airtight containers for up to 4 days. For longer storage, freeze it in ice cube trays or quart-sized freezer bags for up to 3 months. Leave 1 inch of headroom in containers to allow for expansion. To reheat, thaw overnight in the refrigerator or place the frozen block in a pot over low heat, stirring occasionally until fully melted and hot. Always bring the broth to a rolling boil before using in recipes that won’t be cooked further, to ensure it’s safe to consume.
Frequently Asked Questions
Can I use a whole chicken instead of bones? Yes, you can use a whole chicken (about 4 lb / 1.8 kg). Simmer it for 1½ to 2 hours, then remove the chicken, shred the meat for other uses, and return the bones to the pot to continue simmering for the remaining time. This yields both broth and cooked chicken.
Why is my broth not flavorful without salt? Salt enhances perception of flavor, but you can build flavor through roasting the bones, using a variety of vegetables, and simmering long enough. Also, consider adding a splash of apple cider vinegar or lemon juice during simmering—the acid helps extract minerals and collagen, which adds body and savoriness.
Can I make this broth in a slow cooker? Absolutely. Place all ingredients in a slow cooker, cover with water, and cook on low for 8 to 10 hours. Strain and proceed as directed. The longer, gentler heat works well.
How do I know if the broth has gone bad? If the broth develops an off smell, a sour taste, or visible mold, discard it. Properly stored, it should be safe for 4 days in the fridge. When in doubt, throw it out.
Is it safe to leave the broth out overnight to cool? No. Per USDA guidelines, perishable foods should not sit at room temperature for more than 2 hours. Cool the broth quickly by placing the pot in an ice bath, stirring occasionally, then refrigerate.
Can I add salt later if I change my mind? Yes, you can add salt to the broth when you use it in a recipe. That’s the beauty of making it salt-free—you have complete control over the sodium in your final dishes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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