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?