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?

  • Posted by: NealB
  • October 24, 2012


Reiney October 25, 2012
How do you start your chicken stock? Are you using roasted bones or raw ones? Do you fry up your mirepoix first?
NealB October 24, 2012
stainless steel saucepan.
Merrill S. October 24, 2012
Very odd! What kind of pot are you using to reduce it?
Recommended by Food52