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Salting my stock

My mamma taught me to salt the water when making stock from a pre-roasted chicken or turkey. But none of my cookbooks call for that. They all add veggies and herbs, but no salt beyond what was used for the roasting. Who's right? What do you do?

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  1. I never add salt to my stock. You can always add it later depending on what you're going to be using it for. If you salt it early in the process and then decide later to boil it down to intensify the flavor, it will probably be too salty.

    3 Replies
      1. And quartro agree. Stock is used to finish a dish, and is seasoned at that time, not while it's being created.

        1. I don't add salt either.

          1. I don't salt mine, either, since I don't know what I am going to do with it.

            1. I don't salt mine. Usually the original roasted chicken had salt anyways. I found a few times when I was reducing the stock for a sauce, the concentrate was quite salty. However, if you are using uncooked chicken parts, then I would salt it. Sounds like you are not..