Packaged chicken stock often has way too much salt. Use this recipe to make your own tasty, kidney-friendly stock.
Packaged chicken stock often has way too much salt. Use this recipe to make your own tasty, kidney-friendly stock.
This recipe was developed by a CKD patient Chef Duane Sunwold.
Add the vegetables, bones and water to a stockpot. Bring to a boil over medium-high heat. Reduce the heat to low simmer and cook for 1 1/2 hours, using a spoon to regularly skim off the foam that rises to the surface. Remove from the heat and let cool slightly.
If using a slow cooker, add ingredients and fill with water, leaving about an inch at the top. Cook on low for 8 to 10 hours.
After the stock is done cooking, turn off the heat and pass the stock through a fine sieve to remove all herbs, bones, etc.
Refrigerate or freeze the stock for future use. Tip: Freeze some in both 1- and 2-cup portions and also freeze stock in ice cube trays just in case you “need a little” for making sauce.
Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.
Ingredients
Directions
Add the vegetables, bones and water to a stockpot. Bring to a boil over medium-high heat. Reduce the heat to low simmer and cook for 1 1/2 hours, using a spoon to regularly skim off the foam that rises to the surface. Remove from the heat and let cool slightly.
If using a slow cooker, add ingredients and fill with water, leaving about an inch at the top. Cook on low for 8 to 10 hours.
After the stock is done cooking, turn off the heat and pass the stock through a fine sieve to remove all herbs, bones, etc.
Refrigerate or freeze the stock for future use. Tip: Freeze some in both 1- and 2-cup portions and also freeze stock in ice cube trays just in case you “need a little” for making sauce.