How to fix salty chicken broth: Simple kitchen hacks revealed

Did you add too much salt while making chicken broth? You can save it. Just add one thing to the pot, and the broth will be less salty.

Chicken broth is among the most popular soups, often gracing our tables. Preparing it is pretty simple. Just take a pot and throw in vegetables, chicken, and a few spices. Finally, pour in water and place it on the stove.

After an hour, we can enjoy delicious and nutritious broth, a base for many other soups. Unfortunately, chicken broth doesn't always turn out as we would like. Sometimes it is too salty. Is such a soup only good for pouring out? It turns out it can be saved.

Chicken broth is one of the most popular and also the oldest soups. The first mentions of it date back to the 17th century. The base of the old-fashioned broth was meat. At that time, hunted birds were used. Dill, parsley, rosemary, and onion were also added to the soup.

Modern chicken broth is prepared somewhat differently. Usually, chicken meat ends up in the soup, although some people enrich it with duck or beef. This gives the broth an intense flavour. Vegetables, such as carrots, celery, leek, and parsley, are an inseparable element of chicken broth.

One cannot forget aromatic spices like allspice, bay leaf, or lovage. The whole mix is covered with cold water and cooked for 1.5 to 2 hours on low heat (approximately 2 hours). In the meantime, scum should be removed to keep the broth clear.

This prepared chicken broth is highly delicate yet aromatic. While cooking, you need to add salt, but sometimes, we pour in way too much.

Can you save overly salty chicken broth? It turns out you can. You only need one thing — a raw potato. Wash and pierce it in several places, throw it into the boiling broth and leave it there for 10 minutes. The potato will "absorb" the excess salt without depriving the soup of its taste.

Don't have a potato at home? No problem! Add a large piece of peeled apple, preferably sour. The apple, just like the potato, will neutralize the salty taste. If you leave it in the soup, it will give it an extraordinary, deep aroma.