This Pacific Foods broth is already seed oil free and uses clean organic ingredients, making it one of the better commercial options. However, DIY allows you to control sodium levels even more precisely and eliminate the yeast extract, while using fresh organic chicken and herbs for superior flavor and nutrition.
Based on: Organic low sodium chicken broth
· Makes approximately 32 servings (2 gallons)
· Serving: 240ml (1 cup)
Why This Recipe is Seed Oil Free
Commercial Organic low sodium chicken broth from PACIFIC foods often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Organic low sodium chicken broth may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole chicken carcass and bones
1 whole organic chicken carcass (about 1-1.5 lbs bones) · Mary's Free Range Organic Chicken or similar
Primary source of chicken flavor and minimal protein content
Filtered water
4 gallons (15 liters) · Filtered tap water or spring water
Base liquid that will be reduced to concentrate flavors then diluted back to match the light commercial profile
Organic yellow onion
1 medium onion (about 200g) · 365 by Whole Foods Organic Yellow Onions
Provides subtle background flavor and natural sweetness
Organic fresh rosemary
4-5 fresh sprigs or 2 tablespoons dried (6g) · Fresh organic rosemary or Simply Organic Rosemary
Natural antioxidant and preservation, adds subtle herbal notes
Organic cane sugar
2 tablespoons (24g) · C&H Pure Organic Cane Sugar
Balances flavors and matches the 1g sugar per serving in the commercial version
Provides clean umami flavor to replace commercial yeast extract
Organic onion powder
2 tablespoons (16g) · Simply Organic Onion Powder
Concentrates onion flavor throughout the broth
Sea salt
1 teaspoon (6g) or to taste · Redmond Real Salt Fine Sea Salt
Minimal seasoning to achieve 50mg sodium per cup target
Instructions
Step 1. Place the organic chicken carcass in a large 8-quart slow cooker or stockpot. Add the whole peeled onion, fresh rosemary sprigs, and 4 gallons of filtered water. The water should cover the bones by 2 inches. If using a stovetop, bring to a gentle simmer (never a rolling boil, which creates cloudy broth) and maintain at 180-190°F for 8-12 hours. If using a slow cooker, cook on low for 12-24 hours. Longer cooking extracts more flavor but we want a light broth, so don't overdo it.
Step 2. After cooking, strain the broth through a fine mesh strainer lined with cheesecloth into a clean pot. Discard all solids. You should have approximately 3 quarts of concentrated broth. Let cool completely, then refrigerate for 4+ hours. Remove and discard the solid fat layer that forms on top - this keeps the broth fat-free like the commercial version.
Step 3. Return the defatted broth to a pot and gently simmer uncovered until reduced by half (about 1.5 quarts). This concentrates the flavors. Taste and adjust - it should be flavorful but not overpowering since we'll dilute it next.
Step 4. In a large bowl, whisk together the organic cane sugar (24g), nutritional yeast (24g), onion powder (16g), and sea salt (6g). This creates your seasoning blend. Slowly whisk 2 cups of the warm concentrated broth into this mixture until completely dissolved. This prevents clumping of the dry ingredients.
Step 5. Add the seasoning mixture back to the remaining concentrated broth and stir well. Now dilute with filtered water to reach 2 gallons total volume. Taste and adjust salt if needed - you're targeting about 50mg sodium per cup. The broth should taste light and clean, not rich or heavy.
Step 6. Strain the final broth through a fine mesh strainer one more time to remove any undissolved particles. The finished broth should be clear, light amber in color, and have a clean chicken flavor with subtle herb notes. It should taste similar in intensity to the Pacific Foods version - light but flavorful.
Step 7. To use: Serve hot as-is, or use as a base for soups. Unlike rich bone broths, this is designed to be consumed straight. Store in the refrigerator for up to 5 days, or freeze in ice cube trays for easy portioning. Each cube equals about 1 serving when you freeze in standard ice cube trays.
Storage
Store in glass jars in refrigerator for up to 5 days, or freeze for up to 6 months. Freeze in ice cube trays or small containers for easy portioning. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.45
Savings49%
Higher upfront ingredient cost but significant per-serving savings. Organic ingredients and no preservatives justify the premium. Bulk buying of spices reduces cost per batch over time.