The Accidental Scientist - The Science of Cooking

07/15/02 at 09:38:57

refried Ex Member

I made a really nice batch of chicken stock and just at the end decided it needed more salt. I meant to add just a little but added way too much. Now it's almost inedible. Can it be saved?

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Reply #1 - 08/07/02 at 05:29:19

student Ex Member

Try adding a pinch of sugar and tasting again. You could also dice up a potato and cook it in the stock then strain it out. The potato will absorb some of the salt, but also some of the flavor of the stock.

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Reply #2 - 10/18/02 at 06:53:18

Claire Guest

Add onion (whole chopped in half) to your soup and bring to a boil - try again - the onions will add a natural sweetness which should help cut down on the saltiness.

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Reply #3 - 10/23/05 at 17:16:57

Earl Beneda Guest

Sorry about the salty chicken stock! Bread will also absorb some of the salt and like the potato will also diminish the flavor. Carrots, like onion, will add a sweet flavor to the stock that will somewhat hide saltiness. But really was all lost? You didn't state what purpose you had in mind when you made the stock in the first place. If you were using it in a recipe that calls for more salt you could just omit the added salt and flavor by taste at the last minute. And keep in mind that if you were really making "Chicken Soup", any pasta, rice, or vegetables added will dilute the saltiness. The same goes for using the stock to "flavor" pilaf or mashed potatoes.

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Reply #4 - 08/15/06 at 07:34:48

freesumpin Ex Member

Potatoes. That's what you need, just add a some sliced spuds (say with a Daffy Duck accent!) to the stock. The salt will be absorbed by the lowley tubers. Really!

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Reply #5 - 08/18/09 at 02:00:45

Reply #6 - 11/08/09 at 05:29:59

vick Ex Member

ou didn't state what purpose you had in mind when you made the stock in the first place. If you were using it in a recipe that calls for more salt you could just omit the added salt and flavor by taste at the last minute.

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Reply #7 - 12/24/09 at 22:38:35

jeson Ex Member

The potato will absorb some of the salt, but also some of the flavor of the stock. Recently in the search cheap eyeglasses online, a friend recommended me a web site on the glasses: firmoo.com. where they have been purchased several pair of glasses, so I went to visit this site, it has a number of cheap eyeglasses and looks very beautiful, I bought a pair of bifocal reading glasses to my grandma. I like the new styles of eyeglasses for women, there are a lot for me and my favorite rimless eyeglasses . Am glad that I find it.

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Reply #8 - 02/22/10 at 20:55:12

kathyk Offline
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Try adding the potatoe and some sugar. I might even try adding some rice to see if that helps.

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Reply #9 - 02/26/10 at 14:10:02

Dave Bennett Offline
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Definitely this will sort it. make a large potato into chips and add to the soup, simmer 20 minutes, remove chips. Add a bit more stock...voila.

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Reply #10 - 03/19/10 at 13:04:28

marianne1234567 Ex Member

The easiest way to fix a salty soup is to add more liquid to it.
Add plain water or an unsalted stock or broth to the soup. Heat it thoroughly and taste.
You may need to add more of the other ingredients if too much liquid is added.

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Reply #11 - 03/21/10 at 13:38:43

ParceQueLeCanoneos7d Offline
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I hoped to give you this tip the first one, but hey... Repetition helps to learn, I don't remember where I heard that...Anyways, my thing is potato as a remedy to an excess of salt.

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Reply #12 - 04/07/10 at 23:52:51

fixpe24 Ex Member

Try adding water and SUGAR. Add sugar is an anti salt flavour. It should save the soup.

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Reply #13 - 05/21/10 at 21:20:58

putih Ex Member

Potatoes. That's what you need, just add a some sliced spuds (say with a Daffy Duck accent!) to the stock. The salt will be absorbed by the lowley tubers. Really!

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Reply #14 - 05/29/10 at 02:37:50

MatthewWalker Ex Member

Repetition helps to learn, I don't remember where I heard that...Anyways, my thing is potato as a remedy to an excess of salt.

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