Canned Broth

I rarely have time to make stock nor do I have the space to store it, so I usually end up using canned broth. However, I'm concerned about the amount of sodium in the canned broths.

I've heard that by adding a whole raw potato or two to the broth the potato will absorb most of the sodium.

Is this true?

How long do I need to cook it and will it make a significant impact without negatively affecting taste?

Can I prepare canned broth this way and then freeze it for future use?

Thanks

[lynne]

True, a potato placed in an overly salty item will absorb some of the saltiness, but the potatoes starches will be released into the broth which can cloud it. Yes, you could freeze it but again, you'd run in to your storage problem. I think that if you needed to use a canned broth, use half low sodium and half regular (it will taste much better than all low sodium).

Don't forget you can buy good stocks from the freezer section of most specialty grocery stores. I've seen it at Whole Foods, Central Market and the like.

Good Luck!

[chefjohnpaul]

My suggestion is to take some time one day, get a couple of chicken carcasses, some mirepoix, and bouquet garni. Get a stock going for 4-6 hours.(You don't have to monitor it the whole time) Strain, cool, and freeze it. Not only will you have a sense of accomplishment, but you can make enough to stock your freezer for months to come.