Broths and Stocks
When a recipe calls for chicken, beef, or vegetable broth, you can use a homemade stock recipe or substitute commercially canned broth.
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Canned varieties usually are saltier than homemade stocks, so hold off on adding extra salt until the end of cooking. Then, season to taste. Another option is to try a canned reduced-sodium broth. Bouillon cubes and granules diluted according to package directions may be used, but they are also saltier than homemade stocks.
Beef Broth Use this made-from-scratch broth instead of canned broth to reduce the sodium in homemade soups and stews.
Shiitake Mushroom and Spinach Broth Rehydrated mushrooms and spinach make a full-flavored first-course broth.
Basic Soup Stock Nothing makes homemade soups and stews taste richer than made-from-scratch stock. Choose beef, chicken, or pork.
Veal Stock Simmer veal bones and vegetables to develop a rich broth.