Roast some bones and/or a bird carcase or two then boil em up with some onion skins and a bouquet garni or else ginger lemongrass etc, strain it, let it get cold, stick it in the fridge and lift the fat off (use it for something else if you like) and if it isn’t thick enough for your taste, reduce it further. If you don’t have enough bones stick those you do have in a plastic bag in the freezer until you’ve got enough.
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Tend to leave the fat on as (I assume) the stock keeps longer if sealed. Also do that with duck jelly generated when making confit de canard (every third week) but keep that in Tupperware so it can be inverted to make the contents drop out. The jelly can then be sliced off the top of the block of fat.
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I’ve had a box of them lying in my cupboard for about 10 years, I’m not sure there’s much demand.
Agree - your post prompted me to check as the percentage isn’t given on our tub of the stuff. Have now learned there’s considerable variation - Maggi is 0.5% salt, whereas Knorr is 16.5%!
https://fr.openfoodfacts.org/produit/7613039830727/fond-de-veau-maggi
https://fr.openfoodfacts.org/produit/8722700171447/fond-de-veau-knorr
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I freeze the stock in standard canelé moulds then bung the blocks in a bag, they are a useful size.
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That’s a useful size, ice cube trays are too small and fiddly.
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I have a silicone rubber canelé mould, never use it for baking but always for freezing things. Makes great angostura bitters and lemon ice cubes, for example, or ice cubes with borage flowers in, so pretty.
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Somehow I’m not surprised. 
But what do they know, a report from Israel if I heard showed we need 4-6 grams of salt per day (not neccessarily added salt) below that lower life expectancy as its a valuable metabolite assistant and an essential electrolyte. For most people without hypertension is has very minimal affect on blood pressure.
It’s much easier to manage through restriction than by dealing with people as individuals, and generally individual people display a wide range of responses to managing their own health. I find it hard to imagine fast food could ever be a problem for me, but there seem to be whole swathes of society that depend upon it.
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So true and see the youngsters already obese going everyday to the chicken shop is worrying but the food companies have designed it that way so many find it difficult to stop.
This link to the BBC and Dr Chris Van Tulleken explains it very well.
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I’m afraid the smells of McDo and their ilk when you park nearby make me feel sick, always the same stale chip frying smell and after being very sick from a burger some years back, I never eat them although I am tempted ocassionally to have a milkshake from B.King if family bring one ontheir way home.
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I feel exactly the same Shiba. I also look along the rows of supermarket shelves and the ingredients used in the production of these awful foodstuff and how they are so prevelent compared to the butchery and fresh veg shelves. Sums it all up really
The ingredients in those hydrongenated faux gravy compounds. Much more a fan of @vero for adding real flavours to enhance food.
I love chinese style noodles and was looking at buying a couple of those quick pots you fill with hot water to eat whilst working outside but my DIL grabbed them and put them back after showing me how much salt they contained. Have never been tempted by those again and only use the packets to add to stir fry meals.
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Salt has been demonised to an extent, from studies I have listend to its not so bad unless you have high blood pressure already as salt is an important electrolyte for our bodies and we pee out levels our bodies do not like, its the other stuff they sneak in thats usually worse. Fructose should be avoided 100%. Fructose is the worst sweetener for our bodies.
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I do have to say that if I go without salt for a long time I start to suffer leg cramp in the night, you know the tightening of the calf muscle that just gets worse if you try and move at all until it relaxes. Perhaps its related.
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It ccertainly is, also magnesium can help on those as well.
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The first time I worked in a big desert I did not realise how much I was sweating because it evaporated instantly. After several days I thought I was dying with very severe stomach pains. The doctor just laughed and said take plenty of salt with every meal to replace that lost through sweating.
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I’ve been having that issue for probably 15, 20 years, possibly a result of nerve damage.
However I started taking magnesium just a few months ago to help with sleep - the benefits were very temporary, but it’s apparently had other negative effects with some body functions stopping. I’ve been off for a couple of weeks, and stuff is working again, so not conclusive but likely connected.
Thats the thing with us humans, no two alike, well thats what the gut microbiome profs say. Could be what works for one doesnt for another. Trying to get tested for blood levels of these things in the UK NHS is tricky, my GP refused point blank, so if we are short on some things but over on others who knows, compare that to France when full blood panels are carried as required.
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