I'm in the midst of making chicken stock and wondering about the right amount of salt to add. Should I go light or heavy-handed? What's the secret to achieving that perfect balance of flavor? Your advice would be greatly appreciated!
That depends on your taste. But I recommend you start with 1/2 teaspoon of salt per quart of chicken stock. Then, you can always add more if the taste isn't to your liking yet.
I'm in the midst of making chicken stock and wondering about the right amount of salt to add. Should I go light or heavy-handed? What's the secret to achieving that perfect balance of flavor? Your advice would be greatly appreciated! 
Then, you can always add more if the taste isn't to your liking yet. 
