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 thaws nicely without affecting the taste or the consistency of the broth. Happy cooking!
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)
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