Low-Sodium Chicken Broth (Scratch Recipe)
Make a full-bodied chicken broth without adding salt by simmering 2 kg of chicken backs, wings, or carcass pieces with 3 L of cold water, vegetables, and spices. Keep the broth at a gentle 85–95°C for 3–4 hours, then strain and cool it quickly in shallow containers. Check poultry and ingredient labels for added sodium.
Homemade broth can make a soup taste cared for, even before anyone reaches for the salt shaker. It can also make a kitchen smell like dinner is nearly ready, which is excellent news for hungry people and less excellent news for anyone who thought the broth would cook itself in twenty minutes.
When I teach this recipe, the biggest surprises are usually practical: packaged chicken may already contain salt, and a deep pot of hot broth takes longer to cool than people expect. The method below keeps both points in view, while building flavor through chicken, vegetables, and a steady simmer.
Stockpot Selection, Ingredient Checks & Cold-Start Prep
A good pot gives the broth room to simmer without crowding and helps heat spread more evenly. For this batch, use an undamaged, heavy-bottomed 5–6 L stainless-steel or enamel-lined stockpot. Check poultry labels, since some products contain added broth or salt.
Ingredients
| Ingredient | Amount | What to check |
|---|---|---|
| Chicken backs, wings, or carcass pieces | 2 kg | Look for added broth, saline, or sodium on the label |
| Cold potable water | 3 L | Use enough to mostly cover the chicken |
| Onion | 1, quartered | No salt needed |
| Carrot | 1 | Wash and trim |
| Celery stalk | 1 | Wash and trim |
| Bay leaf | 1 | Remove before serving |
| Whole peppercorns | 6 | Add as written; adjust next time if desired |
| Salt | None | Season the finished dish instead |
“Potable” means safe to drink. “Reactive cookware” is metal, such as bare aluminum or copper, that can interact with food during long cooking. For a long broth simmer, choose stainless steel or enamel rather than bare reactive metal. An enamel pot should have an intact cooking surface, without chips where food touches the base.
If you use an induction cooktop, check the pot’s instructions and test whether a magnet sticks firmly to its base. That is a useful first check, but it does not replace the cookware and appliance manuals. Confirm that the pot’s size and use fit the manufacturer’s limits.
Prepare the pot and chicken
- Wash the pot and check that it is clean and undamaged. Remove packaging from the chicken and trim away visible excess fat.
- Do not rinse raw chicken. Rinsing can spread droplets around the sink and nearby surfaces. Keep raw poultry and its juices away from ready-to-eat food, and wash your hands and tools after handling it.
- Put the chicken in the pot and add 3 L cold water. Heat gradually. As foam rises, skim it off with a spoon.
- Check the chicken label before cooking. Some poultry is injected with a salt solution or packed with added broth. If sodium control is important, choose plain, unseasoned chicken with no added sodium when available.
A cold start gives you time to bring the pot up to heat gradually and skim foam as it forms. It does not remove sodium that was added during processing, so the label check matters as much as leaving out the salt shaker.
Gentle Extraction, Straining & Safe Cooling
A gentle simmer extracts flavor while keeping the broth from boiling hard. Aim for about 85–95°C for 3–4 hours, with small bubbles and light movement at the surface rather than a rolling boil. Then strain the broth and cool it promptly in shallow containers.
Simmer without boiling hard
Bring the chicken and water slowly toward a bare simmer. A bare simmer has small bubbles that rise now and then, not a vigorous, constant boil. Skim foam as it appears. Once the broth reaches that gentle simmer, add the onion, carrot, celery, bay leaf, and peppercorns.
Hold the broth near 85–95°C for 3–4 hours. A clean food thermometer can help you check the temperature; adjust the burner in small steps. If the liquid drops and the chicken is no longer mostly submerged, add hot water. Avoid adding cold water to the hot pot, which can cause a sudden temperature change and may damage cookware.
Poultry should reach at least 74°C during cooking. Check a substantial piece with a clean food thermometer, avoiding contact between the probe and bone. The broth’s simmer temperature is above that threshold, but checking the poultry gives you a direct reading rather than relying only on the burner setting.
A hard boil can break fat into tiny droplets and stir them through the liquid. That often makes broth cloudy and greasy. It is not a safety requirement to keep broth clear, but a steady, gentle simmer makes it easier to skim and gives you more control over the result.
Strain and cool promptly
- Set a fine strainer over a clean, heat-safe container. Carefully pour the broth through it. Do not press the cooked solids; pressing can push small particles into the broth.
- Divide the broth among shallow containers, or set the container in an ice bath and stir with a clean utensil. Do not leave a large, deep pot to cool on the counter.
- Use a clean food thermometer to verify cooling. The FDA Food Code’s two-stage limits for cooked food are cooling from 57°C to 21°C within 2 hours, then from 21°C to 5°C or below within a further 4 hours.
- Once cooled, cover and refrigerate promptly. Keep the refrigerator at 5°C or colder; a setting of 4°C or below provides a useful margin. Use refrigerated broth within 3–4 days, or freeze it.
A deep stockpot holds a lot of heat in the center. In a home kitchen, the practical fix is to divide the broth into smaller, shallow containers or use an ice bath, then check the temperature. If it is not cooling within the stated limits, make the portions smaller and cool them more quickly.
When cold, the fat may firm up on top. Lift it off if you want a leaner broth, or keep some for more body. The choice changes the texture, not the fact that no salt was added.
Cookware Cleaning and Care
Careful cleaning protects both the pot and the next batch of food. Let the cookware cool before washing, follow its maker’s cleaning directions, and avoid sudden temperature changes. This matters especially for enamel, which can chip if it is struck or heated and cooled abruptly.
After straining the broth, allow the pot to cool on a stable surface. Do not pour cold water into a hot pot. Once it is cool enough to handle, wash it with warm water, dish soap, and a soft sponge. For stuck residue, soak the pot before cleaning rather than scraping hard with a metal tool.
Check the pot’s manual before using abrasive pads, strong cleaners, or dishwasher cycles. The safe method can vary by finish and model. If an enamel surface has a chip in the cooking area, stop using that pot for food until you have checked the manufacturer’s guidance.
Low-Sodium Serving, Seasoning & Dining
No salt is added to this recipe, but that does not make every batch sodium-free. The chicken and other ingredients can contribute sodium, especially if they were processed with salt or broth. Taste the finished dish, then season the dish rather than salting the stored broth.
Use the broth as a base for soup, rice, grains, or sauces. If a dish tastes flat, try adding a little at a time of ingredients that bring flavor, such as herbs, garlic, onion, pepper, or a squeeze of lemon. Taste again before adding salt. If you do use salt, account for other sources in the meal, such as salted canned foods, cheese, or seasoning blends.
| Situation | What to do | Why it helps |
|---|---|---|
| The package says “contains broth” or lists salt | Choose another product when possible, or expect more sodium | “No salt added” during cooking cannot undo sodium in the chicken |
| Broth tastes mild on its own | Season the soup or recipe that uses it | The broth stays flexible for dishes with different salt needs |
| You want a clearer broth | Keep the simmer gentle and skim foam | A hard boil can disperse fat and fine particles |
| You want less fat | Chill the broth and lift off the firm fat | Fat is easier to remove after it sets |
| You need to save a large batch | Divide it into shallow containers before chilling | Smaller portions cool faster than a deep stockpot |
Sodium levels vary with the chicken, vegetables, and how much the broth reduces. Without testing the finished batch, there is no reliable single sodium figure to give. For strict sodium limits, check product labels and follow advice from your health professional.
The key steps are simple: start with plain chicken, add no salt, simmer gently, and cool in small portions. That gives you a useful, flexible broth without hiding where its flavor or sodium comes from.
Frequently Asked Questions
These answers cover common questions about making, cooling, storing, and using a broth with no added salt. Ingredient labels and safe cooling still matter from batch to batch, so use the recipe’s temperature checks rather than guessing from appearance or time alone.
Can I make chicken broth without adding salt?
Yes. Use the chicken, water, vegetables, and spices listed above, and do not add salt during cooking. Check the chicken label for added salt or broth.
How much water should I use for 2 kg of chicken?
Use 3 L of cold potable water. If needed during simmering, add hot water to keep the chicken mostly submerged.
How long should homemade chicken broth simmer?
Hold it at a gentle 85–95°C for 3–4 hours. Avoid a rolling boil.
Does the chicken need to reach 74°C?
Yes. Check a substantial piece with a clean food thermometer and make sure it reaches at least 74°C.
Why is my broth cloudy?
A rolling boil can disperse fat and small particles through the liquid. A gentle simmer and careful straining can help keep it clearer.
Can I use chicken labeled “contains broth”?
You can, but that product may contain added sodium. Choose plain chicken when possible if you need tighter sodium control.
How should I cool a large batch safely?
Strain it into shallow containers or use an ice bath. Check that it cools from 57°C to 21°C within 2 hours, then to 5°C or below within 4 more hours.
How long does homemade broth last in the refrigerator?
Use it within 3–4 days when stored promptly at 5°C or colder. Freeze it if you need to keep it longer.
Should I remove the fat?
That is optional. Chill the broth first if you want to lift off the firm fat layer more easily.
When should I add salt?
Season the finished soup or dish to taste, rather than salting the stock. That keeps the broth more flexible and lets you account for other sodium sources.
(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)
