Too much salt in stew?

I am cooking a chicken stew and I put way too much salt in it…..You can’t even eat it….What can I do???? I tried adding more liquid but it didn’t help!!!

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7 comments a "Too much salt in stew?"

Try cutting a russett potato into quarters and add it into the stew. That absorbs the salt in most recipes. If the stew does not call for potatoes, just pull it out before it gets too soft and falls apart.

Add a couple of big potatoes to it and let it simmer.

The potatoes will act like a sponge and soak up all the salt. Don’t eat the potatoes, pick them out and throw them. They will be way to salty to eat.

Anytime you do this peel and wash a large potato and throw it in the mixture. The starch in the potato absorbs the salt in the meal. When you’re ready to eat it, just take out the potato and thow it away. Works everytime.

I’ve read that salty foods can be fixed by adding suga. I’ve tried it and it didn’t work well enough for me if it even worked at all. Soup tasted different—YUK! What did work for once was boiling a large potato in soup to absorb salt and then throwing it out. I don’t think it will work, however, if your stew is more than just a LITTLE salty. Plus, if it’s stew, you probably already have salt-logged potatoes. If you can, remove all potatoes, add new raw ones and cook again.

One thing you can try is some potato flakes. They will blend into the gravy of the stew as long as you don’t use to many. Another trick is to try a couple pieces of hard bread to absorb some of the salt. If all else fails, double the batch without adding anymore salt and don’t use bouillon that is salted.

Add a whole peeled potato or two as they will absorb a lot of salt. Remove when the saltiness has diminished

Lay a couple leaves of cabbage over the top of your stew it will absorb the salt, let it in the pot for about 15 min.

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