I made a chicken bone broth and added way more salt than I should have. I decided to keep it in the end. I'll dilute it down for soup and will have to remember to not add any additional salt as the broth will be the sole source of any needed salt. Any other tips other than don't **** it up again next time?!

Would cooking some potatoes in it for a while and then removing the potatoes help pull out the salt at all?

You can throw some quartered potatoes into the boil and they will absorb a bit of the salt. Then fish them out and eat 'em.

tsuag10 said:

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Would cooking some potatoes in it for a while and then removing the potatoes help pull out the salt at all?

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Beat me by a minute; but yes it does work.

RustyBoltz said:

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tsuag10 said:

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Would cooking some potatoes in it for a while and then removing the potatoes help pull out the salt at all?

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Beat me by a minute; but yes it does work.

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I read somewhere that that's basically bad food science. Yes, it absorbs some of the water and salt but what's left has essentially the same amount of salt. That's what it said anyway.

schmendeler said:

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I like to call it stock bone broth jus.

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Bone liquor?

Rice dishes are great because it soaks up a lot of liquid. Mexican rice is perfect. You can also add broth to regular white rice for a little extra flavor. The leftover white rice made with broth tastes really good as fried rice.

Every once in a while, I will make a cheater version of Mexican rice in the rice cooker. I just add all the ingredients (including broth) and hit the button. It is not the same as toasting the rice in the pan first. Its easy to do mid-week after work and get everyone fed before they all run off to practice or other school activities.

You can also sub in broth for a lot of things where you add water when cooking. If you are simmering something and need to add a little water to keep it from drying out, add a bit of broth.