Reducing salt intake can help to reduce blood pressure. Reducing the amount you add to your food at the table is a great start, however some foods are very high in hidden salt. The average stock cube produces a stock which contains between 0.75 and 0.95g per 100ml.

Making a homemade stock does not have to be difficult. This simple recipe contains no added salt and can be frozen for up to 3 months.

Preparation time: 7mins
Cooking time: 2-3 hours.


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1 large chicken (including skin)
2 sticks celery, roughly chopped
2 medium onions, peeled and quartered
2 medium carrots, peeled and roughly chopped
1 bay leaf
5 peppercorns (whole)
4 sprigs parsley
3 sprigs thyme
2 sprigs rosemary

1. Put all the ingredients in a large thick bottomed pan and cover with cold water (approx 2.5 litres). Bring to the boil.

2. Once boiling skim off the scum which floats to the surface, cover and simmer for 2-3 hours. (If you don’t want to be around the kitchen while this is happening transfer to a slow cooker on high, cover and leave to simmer).

3. Skim again if necessary, remove vegetables with a slotted spoon, and strain stock through a fine sieve.

4. Allow to cook for around half an hour and divide between appropriate freezable containers. This recipe lasts in the fridge for up to 4 days or freeze for up to 3 months.

Nutritional content

No nutritional analysis, as accuracy depends on the individual.

Page last reviewed on 04/03/2017

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