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.
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.
Chicken Broth For richer color, use an unpeeled yellow onion.
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.