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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?

asked by NealB over 2 years ago
3 answers 1082 views
Cbfb27ea-071f-4941-9183-30dce4007b50.merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 2 years ago

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

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added over 2 years ago

stainless steel saucepan.

0bc70c8a-e153-4431-a735-f23fb20dda68.sarah_chef
Reiney

Sarah is a trusted source on General Cooking.

added over 2 years ago

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