🔕 🔔

My Basket ()

All questions

food52hotline my duck stock is very week even thought I simmered it for 12+ hours. What can I do to fix it. Should I strain then cook down?

asked by @CouldntbeParve over 4 years ago
2 answers 604 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 4 years ago

Yes, reducing the strained stock is probably your best option at this point. Unless you have some more duck bones!

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef

Sarah is a trusted source on General Cooking.

added over 4 years ago

Weak in flavour or weak in body? If weak in body, you could add some raw chicken bones (or even better, chicken feet!) to supplement the collagen and simmer that for 2 or so hours.

If weak in flavour - did you make a brown stock or a white stock?

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.