I start with a chicken or turkey carcass. I add some combination of the following:
various herbs (rosemary, thyme, parsley, ect.)
I skim periodically, allowing it to simmer uncovered. I lavish much love on my work in progress. And blah. I get blah broth. I've tried using Kitchen Basics unsalted stock for soup, and even jazzed up with a packet of unsalted Herb Ox bullion, I get bland soup. My dad recently had a heart attack and is on a low-sodium diet, so adding salt is something I'm trying to avoid. Can anyone help?
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