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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?
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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.

[–] • 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.