Anyone here cook?

[Willie the Duck]

Transfer in batches to a blender, use unsalted chicken broth as liquid, puree, return to pot.

Do you find it hard (or seasonally hard) to get no-salt-added stock (beef and veggie in particular, but also chicken)? It's utterly frustrating. I get that the brine-like stock was really useful in keeping meat drippings viable longer in a pre-refrigeration era. These days, though, stock is an ingredient, so I'm never using it when I couldn't go to the next cabinet over and grab a huge cheap container of pure salt. I like a really flavorful stock (like taking the stock liquid and then adding a bunch of powder or paste stock into it), and it's hard to get that concentration without salting it out of the taste (or health consciousness) zones of my diners.

Sorry, micro-rant.