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Old 11-10-2008, 03:03 PM
 
Location: California
412 posts, read 1,744,766 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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Old 11-10-2008, 04:36 PM
 
Location: Arizona
667 posts, read 2,293,099 times
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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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Old 11-10-2008, 05:06 PM
 
Location: Durham
1,032 posts, read 3,903,575 times
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You're making chicken soup and looking to purchase broth? Am I understanding you correctly?
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Old 11-11-2008, 01:16 PM
bjh
 
59,541 posts, read 30,089,055 times
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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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Old 11-11-2008, 01:20 PM
 
Location: Some place very cold
5,501 posts, read 22,367,237 times
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Quote:
Originally Posted by Jaipur View Post
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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Old 11-11-2008, 01:23 PM
 
8,411 posts, read 39,134,062 times
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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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Old 11-11-2008, 01:34 PM
 
Location: Wrangell, AK
285 posts, read 612,940 times
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Quote:
Originally Posted by Woof Woof Woof! View Post
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.
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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Old 11-11-2008, 01:52 PM
 
3,367 posts, read 11,016,106 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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Old 11-11-2008, 04:13 PM
 
Location: Southeastern North Carolina
2,690 posts, read 4,190,217 times
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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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Old 11-11-2008, 05:25 PM
 
Location: California
412 posts, read 1,744,766 times
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Quote:
Originally Posted by arsbadmojo View Post
You're making chicken soup and looking to purchase broth? Am I understanding you correctly?
No, it doesn't have chicken in it. Did I say that? Whoops!
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