Chicken broth sodium content

1) I use a stockpot that holds 36 cups of water
   to about 2 inches below the rim.

2) The average amount of chicken parts I usually
   use plus the vegetables displaces about 12 cups
   of that water. Yes, I actually did this
   physically to see just how much was displaced. 

3) That gives me 24 cups of water plus solids.

4) The vegetables listed on the chicken broth
   recipes have a sodium content of:

	a) 2 onions = 		  8 mg
	b) 1 green pepper = 	  1 mg
	c) 5 carrots = 		125 mg
	d) 6 stalks celery = 	210 mg
	e) 6 cloves garlic = 	  6 mg
				------
				350 mg

5) plus the chicken, an average of about 1/2 to
   3/4 of a full fryer. A full fryer has about
   488 mg sodium so I use between 244 to 366 mg
   of chicken-sodium. That's an average of
   305 mg. Thus,

	350 mg sodium from vegetables
	+
	305 mg from chicken
	=
	655 mg total sodium.

6) Not all that sodium is going to leach out into
   the broth but to be safe, let's say that it does.
   I reduce that 24 cups of broth by 50% at the end
   of the recipe to increase flavor, giving me
   about 12 cups of broth total. Thus,

	12 cups broth at recipe end
	divided by
	655 mg total sodium in ingredients
	=
	55 mg sodium per cup of homemade chicken broth.

7) I rounded it up to 60 mg per cup in the recipes
   to be on the safe side.

8) This is the best I can figure it :-) Jon.