Packaged chicken stock often has way too much salt. Use this recipe to make your own tasty, kidney-friendly stock.
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.
Serving Size 1 cup
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.