Why you should not salt stocks early (season later to avoid over-salting)
Avoid adding salt while making stock because reduction/concentration can intensify saltiness; season later when using the stock.
For chicken stock, the chef explicitly says no seasoning/no salt because as it concentrates you don’t want to increase the salt level. Later, when making soup, he seasons then and references the same reason.
The short version
- Don’t salt stock while it concentrates
- Season later when you turn stock into a finished dish
What goes wrong
Salting stock early and ending up with overly salty stock after reduction
Leave stock unsalted; season at the end of the final dish.
Why it works
As liquid reduces, dissolved salt becomes more concentrated, making it easy to oversalt.
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