Our expert says:
Individuals who wish to reduce their sodium intake usually have to buy potassium-based salt and stock at health shops. You can of course make your own stock by boiling a variety of vegetables (wash, peeled and chopped onions, carrots, turnips, celery, parsley, etc) in water until the flavour has been extracted. Freeze the veggie liquid in an ice cube tray and use the veggie stock ice cubes to make your dishes. For chicken stock you can either boil up a whole chicken with vegetables like onion, carrots, celery and parsley and then make chicken stock ice cubes, or use the carcass of a chicken you have cooked for another dish together with the vegetables to boil up the stock. You can then control how much salt is added to the stock and this should produce very tasty dishes because all the top chefs always make their own stock.
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