hishighness
Assistant Cook
Greetings all, I made my first ever chicken stock a couple of weeks back. But I've found when I use it it comes out pretty bland. I had the chicken carcass, carrots, onions and celery plus some Mrs. Dash and Oregano but still bland. I've got diabetes and hypertension so I'm trying to avoid salt as much as possible so I'm just wondering if anyone has any tips for deblandifying without adding salt?
Thanks!
Thanks!