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Help! I spilled salt in my homemade chicken broth!

seattledebs Jan 30, 2008 03:48 PM

Lately, after I cook a chicken or chicken pieces, I boil/simmer the bones for many hours with some parsnips, onions, peppercorns, saffron, red palm oil, salt, and any other veg I have around to make a great broth. It usually comes out great.

Last night, however, I used some sea salt my boyfriend gave me that has a shake side and a pour side to the cap. Let's just say I thought I was opening the shake side. There I was with too much salt in my broth! I scraped some out and, while it was cooking, I tasted it. Seemed to be okay. However, once it had cooked down enough to concentrate the chicken flavor, it got to be terribly salty. Like brine.

What do I do? I have two and a half quarts of it. I don't like wasting things.

My current idea: Next time I make chicken, make broth without any salt, then combine the two. Would this work? Other ideas that won't dilute the chicken flavor along with the salt?

  1. OldDog Jan 30, 2008 08:24 PM

    "My current idea: Next time I make chicken, make broth without any salt, then combine the two. "

    This should work very well. Just be sure to reduce the non-salted batch to concentrate the chicken flavor _before_ you add the too salty batch.

    1 Reply
    1. re: OldDog
      wolfe Jan 31, 2008 06:47 AM

      And if that isn't enough make another batch. Of course you now have 71/2 quarts of chicken broth.

    2. m
      mojoeater Jan 30, 2008 03:59 PM

      I think your idea would work well. I might also try using the salty stock instead of water to boil starches like pasta, rice, etc.

      4 Replies
      1. re: mojoeater
        wolfe Jan 30, 2008 05:27 PM

        Take a small portion of your stock and put in some sliced potatoes.Simmer until
        potatoes are soft,strain and retaste. If that has worked then same for big pot. Don't boil as that might cause your broth to become cloudy.

        1. re: wolfe
          ariellasdaddy Jan 30, 2008 06:30 PM

          Sorry, but the potatoes-soaking-up-salt is a myth. Robert Wolke ("What Einstein Taught His Cook") did a test and found the water was just as satly.

          1. re: ariellasdaddy
            chelleyd01 Jan 30, 2008 06:41 PM

            Totally agree. You have a salty potato. Stock is just as salty and now will have weird potato grit in it.

            1. re: chelleyd01
              wolfe Jan 30, 2008 08:14 PM

              Please note "If that has worked then same for big pot." In the words of Chief Dan George in the movie Little Big Man "sometimes the magic works sometimes it doesn't". Use potatoes that don't break down as easily,maybe yukon gold, and only use a small amount of broth.

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