Ideas For A Broth Substitution? (or way to make it less sodium without tasting like sewer water?)

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I freaking love a big thermos of broth. Chicken broth, beef broth, that wetback tomato broth, etc.

The problem is I like to sip on it at night and it is certainly a fuck ton of sodium. It will also upset my stomach.

I tried bone broth from a couple rotisserie chickens I picked but it was a weird texture and didn’t taste good until I added hot sauce…..which is just pumping up the sodium and putting me back to square one.

So, anyone have any ideas to make a savory, lower sodium broth or lower sodium alternative?

I freaking love a big thermos of broth. Chicken broth, beef broth, that wetback tomato broth, etc. The problem is I like to sip on it at night and it is certainly a fuck ton of sodium. It will also upset my stomach. I tried bone broth from a couple rotisserie chickens I picked but it was a weird texture and didn’t taste good until I added hot sauce…..which is just pumping up the sodium and putting me back to square one. So, anyone have any ideas to make a savory, lower sodium broth or lower sodium alternative?

[–] • 4 pts

(edited )

Forget the sodium laden white trash baked chicken from the grocery store; those things are so full of additives...

I do this every week without fail: Get an uncooked chicken or turkey (can be frozen) and put it in some fresh clean water and simply cook at a medium - low heat; no need to hard boil that just breaks the meat down too much.

Put in veggies if you want- don't season it until it's cooked. Bones skin and all.

You'll be surprised by how naturally sweet and salty the stock/broth is without added salt.

You'll have a pot full of fresh cleanly cooked meat you can eat how ever you want and also a lovely clean stock/broth.

You can skim the fat once it cools.

Toss the bones and skin in the trash.

Great for sharing with your four legged friends as well.

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[–] • 1 pt

Right on. Thanks for taking the time.

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[–] • 3 pts

I'd not give up on the bone broth approach. My wife makes a chicken broth with chicken feet and it's really good. I think similar to what @JeffersonHairPie suggested. Put in the chicken parts into a stock pot, add carrots and celery and a few bay leaves, and let it simmer for hours. Recover the meat, and strain out everything else. Great broth, plus tender and tasteful meat.

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[–] • 0 pt

Yep, all the parts.

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[–] • 1 pt

Yes neck bones too. Good stuff!

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[–] • 2 pts

(edited )

My method for bone broth so collagen rich and gelatinous, it will remain a solid until heated:

Animal feet. Chicken, Duck or Beef. Spices: Peppercorns, Cloves, Anise, Bay, Allspice Garlic cloves Dried Organic American Shitake Mushrooms.
Apple Cider Vinegar to help the bones break down
Tea Ball to hold the spices Instapot Quart Ball Jars

Rinse your feet, cluster your spices, add everything into an instapot and pressure cook

Strain everything. Add Himalayan salt to your quart jars before you add your strained broth. Salt is not the enemy folks have been lead to believe.

I usually do 4 batches yielding 12 Quarts. Leave enough headspace in your jars to accommodate expansion. Cool them, lid them and freeze them.

A cup a day keeps entropy at bay.

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[–] • 1 pt

All that glorious cartilage! sumptuous and unbelievably delicious. Grew up eating ox tails and shank soups- same result. Delicious and your body and soul will thank you for it.

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[–] • 1 pt

So thick. lol. Thanks!

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[–] • 2 pts

Oh and for beef broth, she collects and then roasts beef bones in the oven, then cooks them with water and some herbs and carrots and celery in a countertop cooker that she leaves going for like 2 days. Makes the whole house smell like pot roast dinner. Really, really great broth.

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[–] • 0 pt

Sounds excellent!!

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[–] • 0 pt

Ok so I got the full recipe from Mrs. CTCZ

To a big oven cooker (like for a big chicken roast), add in some roughly chopped onions and carrots. Add in bones from the butcher. Get a can of tomato paste and use a kitchen BBQ mop to paint the tomato paste all over the bones. Throw the cooker in the oven and cook for at least 1 hr at 350, you want to get a good roast on everything.

Then in a big countertop electric roaster like for a turkey, transfer everything you just cooked. Add in enough water to cover the bones by at least 1 inch, and 1/4 cup vinegar. You won't taste the vinegar but it'll draw out all the good minerals from the bones. Add in garlic, salt, peppercorns, and a herb combo of parsley, thyme, and bay leaves. Wife recommends parsley stems instead of leaves because stems won't get bitter.

Cover and simmer in the electric roaster 36-48 hours, adding water for any that is lost. House smells like pot roast.

Strain the broth and you are good to go.

Let us know how it goes!