I was thinking of homemade soups, to which I never add salt. I recently made a pot of chicken soup using chicken breast bones, which are sold in a kosher market. I used the bones of 4 chicken breasts, to which I added a few cut-up carrots, parsnips, celery stalks, garlic cloves, a medium-to-large sweet onion, fresh dill and parsley. Instead of using water, I cover the ingredients with low-sodium chicken or vegetable broth, bring to a boil, and then simmer for an hour. (I actually used a quart of low-sodium chicken broth, three 8-ounce cups of low sodium vegetable broth, and 1 cup of water.) I serve it with the vegetables, which have absorbed the flavor of the soup, except for the dill and parsley, which were pretty bedraggled. So far, my husband and I have each had three bowls of this soup, and it looks as though we may each have another one or two bowls left. You can add spices if you like. My friend throws the bones away afterward, but I found there was at least a half-pound of chicken on the bones, from which I can make a stir-fry or chicken salad. The soup can be made with water as well. It's true that chickens are salted with kosher salt as part of the koshering process, but this is always rinsed off.