Finding Monosodium Glutamate (MSG) free chicken broth in a grocery store is impossible. I am yet to find such a product. In the meantime, I have found an alternative: making my own broth. It is surprisingly easy to make and this recipe yields a large amount of broth. If you have some left over, don’t throw it away! Instead, put it in a mason jar and freeze it until your next use. It always unthaws nicely without affecting the taste or the consistency of the broth. Happy cooking!
1 Whole Chicken (rinsed)
3 T Salt*
3 T Onion Powder
2 T Garlic Powder
2 T Parsley
- Put whole chicken in a large pot, fill it ¾ full of water.
- Add the salt, onion, garlic & parsley.
- Heat it up to boiling point, simmer for 1 ½ – 2 hours.
- After it is finished simmering, sample & add more salt, onion & garlic to taste. You will need to add more of each in order to give it a hearty flavor.
- Take the chicken out & put the stock through a sieve.
Keep in the refrigerator for quick access or you can freeze it for future use.
*I know that 3 T is a lot of salt, but if you use Pink Himalayan Salt instead of standard table salt you will get none of the harmful side effects of too much sodium. Instead you will get all the benefits of the nutrients that are contained in salt that has not been stripped of all its beneficial properties.
(Recipe courtesy of: Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride)