A great LowSodium chicken stock recipe you can freeze and use at will.
- 2 kilos vegetable scraps
- 2 x chicken frames
- Bay leaves, Garlic powder and Onion powder
- Chilli powder and chilli flakes
- 10 – 15 litres of water
- Collect all your carrot, celery, leek, onion, cabbage and turnip type scraps for a few weeks till you hit around the 2kg mark. NO POTATO skins!
- Add scraps, herbs and chicken frames to a large stock pot then add in 10 – 15 litres of water and simmer gently for 2 – 4 hours, adding more water and herbs to taste as you go.