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
  • 1671 views
  • 3 Comments

3 Comments

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Merrill Stubbs
Merrill Stubbs October 24, 2012

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

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NealB
NealB October 24, 2012

stainless steel saucepan.

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Reiney
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?

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