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11-10-2008, 03:03 PM
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Location: California
412 posts, read 1,703,102 times
Reputation: 197
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Hey everyone,
I am looking for the perfect chicken broth. I have been perfecting on a soup recipe now for three years and I just made it today for lunch and I have to say it is really good but it is still a little salty from the chicken broth, I have tried milder broths but they make it to bland and then I have to add salt which makes it to salty again. What I am looking for is a sweet and only slightly salty naturally salted chicken broth to use in my soup. Any recommendations?  |
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11-10-2008, 04:36 PM
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Location: Arizona
667 posts, read 2,243,230 times
Reputation: 534
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Have you tried making your own broth? I have once before, about 3 years ago. It's fairly easy & I remember it to be better than the canned stuff (which I use often....  ) |
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11-10-2008, 05:06 PM
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Location: Durham
1,032 posts, read 3,796,151 times
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You're making chicken soup and looking to purchase broth? Am I understanding you correctly?
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11-11-2008, 01:16 PM
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Location: Memphis - home of the king
52,814 posts, read 28,458,552 times
Reputation: 133299
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Add a bouillion cube to a low salt canned broth if that's what you're using. If you use a canned broth, the way i see it is: you can pick the fat off the top of a low salt broth. But you cannot pick the salt out of a low fat broth.
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11-11-2008, 01:20 PM
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Location: Some place very cold
5,499 posts, read 21,835,772 times
Reputation: 4322
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Quote:
Originally Posted by Jaipur
Hey everyone,
I am looking for the perfect chicken broth. I have been perfecting on a soup recipe now for three years and I just made it today for lunch and I have to say it is really good but it is still a little salty from the chicken broth, I have tried milder broths but they make it to bland and then I have to add salt which makes it to salty again. What I am looking for is a sweet and only slightly salty naturally salted chicken broth to use in my soup. Any recommendations? |
I usually make my own. You put your chicken carcass, leftover bones, what not, in a pot of water. Add some onions, carrots, celery, bay leaf, and simmer for a few hours. Strain. Freeze it for when you need it. |
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11-11-2008, 01:23 PM
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8,410 posts, read 38,317,537 times
Reputation: 6359
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Make your own with sea salt or use a low sodium perked up with sea salt.
Adding a little fat to it will also help pull out the flavor. I think chicken thighs +pat of butter+ garlic+ celery +onion + sea salt makes a nice and easy base. You can salt at the table. it doesnt need to be salty from the pot.
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11-11-2008, 01:34 PM
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Location: Wrangell, AK
297 posts, read 592,349 times
Reputation: 674
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Quote:
Originally Posted by Woof Woof Woof!
I usually make my own. You put your chicken carcass, leftover bones, what not, in a pot of water. Add some onions, carrots, celery, bay leaf, and simmer for a few hours. Strain. Freeze it for when you need it.
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This is what I almost always do but on occasion I find that I want/need broth for something...so I keep some boxes of Kichen Basics stock and broth in my pantry as well. Kitchen Basics is the only commercial stock/broth that I have found that has no MSG (monosodium glutamate) which is actually what causes the salty taste in boullion and canned broth. |
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11-11-2008, 01:52 PM
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3,367 posts, read 10,746,816 times
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Try adding fresh herbs - parsley is wonderful, curly or flat-leaf - and a head of lettuce to the stock.
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11-11-2008, 04:13 PM
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Location: Southeastern North Carolina
2,690 posts, read 4,030,174 times
Reputation: 4786
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Most canned broths you find on the grocery store shelf contain MSG, which I have problems with. I make my own vegetable broth, sometimes still make my own chicken broth.
Kitchen Basics broths are very good and contain no MSG, if that's a concern.
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11-11-2008, 05:25 PM
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Location: California
412 posts, read 1,703,102 times
Reputation: 197
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Quote:
Originally Posted by arsbadmojo
You're making chicken soup and looking to purchase broth? Am I understanding you correctly?
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No, it doesn't have chicken in it. Did I say that? Whoops!  |
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