Zero sodium chicken broth is a flavorful, salt-free alternative to store-bought broths, made by simmering chicken bones, vegetables, and aromatics in water. It works because the natural umami from the chicken and vegetables provides deep flavor without any added salt, making it ideal for low-sodium diets or for cooks who want full control over seasoning. This broth is versatile, easy to make, and far more economical than buying specialty low-sodium cartons.
Ingredients
- 3 lb (1.4 kg) chicken bones (carcasses, backs, or wings)
- 2 medium carrots, roughly chopped (about 1 cup / 130 g)
- 2 celery stalks, roughly chopped (about 1 cup / 120 g)
- 1 large onion, quartered (about 1 cup / 160 g)
- 4 cloves garlic, smashed
- 1 bay leaf
- 6 sprigs fresh parsley (optional)
- 1 tsp (2 g) black peppercorns
- 12 cups (2.8 L) cold water
Instructions
- Place the chicken bones in a large stockpot (at least 8 quarts / 7.5 L). Add the carrots, celery, onion, garlic, bay leaf, parsley (if using), and peppercorns.
- Pour in the cold water, making sure it covers the bones and vegetables by about 1 inch (2.5 cm). If needed, add a bit more water.
- Bring the pot to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface during the first 15 minutes.
- Cover partially and simmer gently for 3 hours. Do not stir; the broth will become cloudy if agitated.
- After 3 hours, remove the pot from heat. Let the broth cool slightly for about 15 minutes.
- Strain the broth through a fine-mesh sieve lined with cheesecloth, discarding the solids. Let the broth cool completely to room temperature.
- Transfer to airtight containers and refrigerate or freeze (see Storage and Reheating).
Tips
- Use a mix of bones: Roasted bones (from a rotisserie chicken or roasted carcass) add deeper color and flavor, but raw bones yield a cleaner, lighter broth. Both work well; just adjust the simmering time slightly—roasted bones may need only 2.5 hours.
- Don’t add salt: The whole point is zero sodium. If you’re using this broth in a recipe that calls for salted broth, you’ll need to add salt to the final dish, not to the broth itself.
- Skim the foam: Skimming during the first 15 minutes is crucial for a clear broth. If you skip it, the broth may look cloudy but will still taste fine.
- Cool quickly: To speed up cooling, place the pot in an ice bath or use a ladle to transfer broth to smaller containers. This reduces the time it spends in the danger zone (40°F–140°F / 4°C–60°C).
Serving Suggestions
Use this zero sodium broth as a base for soups, stews, risotto, or cooking grains like rice and quinoa. It also works well for deglazing pans, making sauces, or simply sipping warm with a squeeze of lemon and fresh herbs. Because it’s unsalted, you can season the final dish to your taste without worrying about excess sodium.
Variations
- Herb-forward: Add a sprig of thyme, rosemary, or a piece of leek for a different aromatic profile.
- Asian-inspired: Include a 2-inch piece of ginger, sliced, and a star anise for a subtle warmth.
- Vegetable-heavy: Increase the amount of vegetables or add mushrooms, which boost umami naturally.
- Pressure cooker: Cook on high pressure for 60 minutes in an Instant Pot, then natural release for 15 minutes. This reduces total time to about 1 hour 30 minutes.
Storage and Reheating
Refrigerate the broth in airtight containers for up to 4 days. For longer storage, freeze in portion-sized containers (ice cube trays, mason jars with headspace, or zip-top bags) for up to 3 months. Leave at least 1 inch (2.5 cm) of headspace in jars to allow for expansion. Reheat on the stovetop or in the microwave until steaming hot (at least 165°F / 74°C for leftovers, though this is a broth, so just heat to a rolling simmer). If frozen, thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a whole chicken instead of bones? Yes, you can simmer a whole chicken, but you’ll need to remove the meat after about 1 hour to prevent it from becoming dry and stringy. The meat can be used for other dishes, and the bones can continue simmering for the remaining time.
How do I make this broth even lower in sodium? This recipe is already zero sodium as written. The only sodium comes from the vegetables (which is negligible) and any residual on the bones. If you use roasted bones, make sure they haven’t been salted.
Can I skip the vegetables? You can, but the broth will be less flavorful. Vegetables provide natural sweetness and depth. If you’re on a very strict diet, you can use only bones and water, but expect a milder taste.
Why is my broth cloudy? Cloudiness is usually caused by boiling too vigorously or stirring during cooking. To keep it clear, maintain a gentle simmer and avoid stirring. Skimming the foam early also helps.
How long can I simmer the bones? For chicken, 3–4 hours is ideal. Beyond that, the broth can become bitter and the bones may break down excessively. If you want a richer flavor, you can simmer for up to 4 hours, but watch the water level and top up with hot water if needed.
Can I reuse the bones? You can, but the second batch will be much weaker in flavor and gelatin. Some cooks use them for a quick vegetable stock, but it’s not recommended for a full chicken broth.
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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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