What an exciting post, right? Let me explain. I never really gave any thought to the sodium content of my chicken broth until I started reading cookbooks and watching The Food Network. Keep your eyes and ears open – everyone raves about this stuff. Aside from the fact that when you are cooking, you want to control how much salt you are putting into your dish, have you ever actually looked at the labels on chicken broth? A serving of a regular, name-brand chicken stock can contain upwards of 600 mg of sodium. Some even contain MSG.
I had a reduced-sodium brand that I liked to use, but unfortunately, they don’t make the product anymore. So I’m back to square one. I’ve never found a broth under 100 mg per serving. Until now. While perusing Harris Teeter (an absolutely wonderful grocery store, with extremely knowledgeable staff, and no they are not paying me to say this), I found it. Pacific Organic Free Range Chicken Broth! Behold the nutrition label.
Until I overcome my fear of cutting chicken bones in half (ouch!) in order to make my own stock, I’ll be buying these cartons in bulk.