I'm making stock from the turkey carcass. Freezer space is at a premium (all I have is the freezer in my side-by-side). Can I concentrate the stock down, once I pull the carcass and aromatics out and strain it, and then reconstitute with water when I use it? It seems to me that it'd make sense, but I've never tried it.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)