Low Sodium Bouillon de Poulet
Elevate your homemade stock game with this Low Sodium Bouillon de Poulet, a French-inspired chicken broth that offers rich, robust flavor without relying on added salt. Crafted with wholesome ingredients like a whole chicken, fresh carrots, celery, onion, garlic, and aromatics like thyme, parsley, bay leaves, and black peppercorns, this recipe delivers a naturally savory and balanced taste. Slow-simmered for three hours, the broth achieves incredible depth while the addition of lemon zest lends a refreshing hint of brightness. Perfect as a versatile base for soups, stews, or comforting dishes, this low sodium recipe caters to health-conscious cooks and those looking to reduce their salt intake without compromising on flavor. Store it in the fridge or freezer to have a nourishing, homemade chicken bouillon at your fingertips whenever inspiration strikes!
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Recipe Information
Ingredients
- 1 4-pound Whole chicken
- 2 medium Carrots
- 2 Celery stalks
- 1 large Onion
- 4 Garlic cloves
- 2 Bay leaves
- 10 Black peppercorns
- 4 Thyme sprigs
- 6 Parsley stems
- 16 cups Water
- 1 teaspoon Lemon zest
Instructions
Begin by preparing the ingredients: Peel and roughly chop the carrots and onion. Cut the celery into large pieces. No need to be precise as these will be strained out.
Rinse the whole chicken under cold water and place it in a large stockpot.
Add chopped carrots, celery, onion, and whole garlic cloves to the pot with the chicken.
Pour in the 16 cups of water, enough to submerge the chicken and vegetables generously.
Add the bay leaves, black peppercorns, thyme sprigs, and parsley stems to the pot.
Place the stockpot on the stove over medium-high heat. Bring the water to a simmer, skimming off any foam that rises to the top.
Once it reaches a simmer, reduce the heat to low. Cover the pot partially with a lid, allowing some steam to escape, and let it simmer gently for about 3 hours.
Check occasionally to skim any additional foam or fat that comes to the surface with a spoon.
After 3 hours, carefully remove the chicken from the pot. Set it aside to cool as you continue preparing the broth.
Strain the broth through a fine-mesh sieve into another large pot or bowl to remove the vegetables and aromatics, leaving a clear, flavorful broth.
Once strained, stir in the lemon zest for a subtle brightness in the broth.
Let the broth cool before storing in the refrigerator or freezer. It can be refrigerated for up to 3 days or frozen for up to 3 months.
Use this low sodium bouillon as a base for soups, stews, or wherever you need a rich chicken flavor without excess salt.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 468 mg | 20% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 17.7 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2098 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
