re: Store Bought Chicken Stock

quote:

---

Whatever brand you go with, use the low sodium.

---

Why, so you add more salt later? Pay extra so they leave out an ingredient you have to add later. Makes sense?


I am a light salter, my wife had a stroke, the amount of sodium in the stock is not material to the overall seasoning of the dish, unless you are having the stock by itself. Better than Bullion if very salty, but by the time you add rice or noodles or whatever matrix you use, it's gone.