I've also found that roasting the aromatics first achieves better results then salting and sauteing. So no need at all for salt.I’m so glad you all are here. I’m beginning to think this is doable! You’ve given me much needed encouragement!
Funny, Ma used to make stock all the time and she always told us to use as little salt as possible. She said she wanted to taste the food - if she was craving salt she could just lick the salt shaker! So none of us use much salt in stock either. I never thought about salting the veggies first, though. We always put a little bit in the meat we were searing off in the bottom of the stock pot before we added the other stuff. That’s a good hint!