jesus, why is broth always so salty? how the hell am I supposed

>>8913673

Salt is cheaper than the meat, bones, and veggies that stock/broth ought to be made from so it's little surprise that cheap shitty brands will be loaded with salt instead of the alternative.

>>how the hell am I supposed to cook shit with this?
Throw it away and make your own.

>>8913673
Buy a different brand.

Better price for a better-made stock, that's how it is.

>>8913673
Buy different stock or make you own.
I make my own when I can, and when I can't I can buy a whole quart of organic free range chicken stock (or even organic kosher free range stock) with no added salt for $2.50, and sometimes even cheaper if it's on sale somewhere. The close-out grocery store here sells nice broth like that for 2 for $1 sometimes.

Homemade stock > quick stock > water > anything storebought.

This is especially true if you are reducing the stock.

>>8913673
It says it's great for cooking so you must be fucking something up

>>8913673
use more leeks

Dont use that crap for cooking. And did you notice it says 'condensed'?

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>>8913673
get yerself some of this OP

I bet OP didn't add water like you're supposed to

>OP incharge of following instructions

>>8913673
try manischewitz

>>8913673
buy reduced sodium, genius

>>8915283
And don't forget the Mogen David wine for beverage!

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>>8913673

Da dada daaaaaaaaaaaaa.

>>8915168
this stuff is excellent. If you are concerned about salt use they make one with reduced sodium. That's the one I use

>>8913674
This, or water it down. Better than bouyon