How to Make a Tasty Low-Salt Chicken or Turkey Broth

This one is from my favorite food blogger. There is SO MUCH SALT in everything. Make your own. Make it fresh. Make it healthful. Make it GOOD.

This post gets a 5 out of 5 stars from West Coast Review.


As promised, I’ll share my secrets to making a soup base from chicken or turkey, that is both low salt and also deliciously rich and eye-pleasing. Well, there aren’t really that many secrets to it, but a few extra “ingredients” can go a long way in stocking your freezer with plenty of tasty soup stock in the months ahead.

When my husband was told quite a few years ago he had to take high-blood pressure medicine and go on a low-salt diet, I knew it was time to get serious about not using pre-processed canned or packaged items, including any form of chicken bullion. That went right out of the cupboard. Many years before that, though, I did make homemade chicken broth, but on a very irregular basis, and half the time I would forget about those containers in the freezer until they were so ice-crystal laden and freezer burnt…

View original post 640 more words