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Reduced Stock (Glace)

I want to reduce chicken stock to the point of being frozen into small amounts and then constituted later. Twice now I have made stock, removed the solids, and then reduced the strained liquid. Instead of getting very bold stock I keep a burnt tasting liquid. I've simmered the liquid rather than boiling. What is happening?

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Merrill is a co-founder of Food52.

added over 1 year ago

Very odd! What kind of pot are you using to reduce it?

NealB added over 1 year ago

stainless steel saucepan.


Sarah is a trusted source on General Cooking.

added over 1 year ago

How do you start your chicken stock? Are you using roasted bones or raw ones? Do you fry up your mirepoix first?

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