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I’ve made a chicken stew (its actually called Cock Au Van) and it’s become a bit salty. What can I add to it to neutralise this saltiness?
I’ve added things like red wine, celery, onions etc, so I need something that will also compliment these flavours
5 Responses to “What can I do to neutralise the saltness in the chicken stew?”
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Potatoes would absorb some of the salt.
Or make dumplings without salt and simmer them on top and hope they absorb the extra salt.
Dottie is right, put some potatoes in it they will absorb some of the salt.
Coq au vin. Add a whole, unpeeled potato, simmer gently for 20 min, and the salt should be okay.
use osmosis. a potato should osmosis the whole thing right up
throw in some raw potato – you can remove it before serving – they suck up salt