Making stock for gravy, which I tripled, and need to reduce by half. It's in a large stock pot, has turkey parts, onions, anise and carrots with 6 qts of chicken stock.
Sarah is Food52's senior staff writer & stylist.
Hi Susan! What's the question exactly? You need to reduce that amount of stock? I hope to help if you can clarify!
Mollie is the best-selling author of many vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her latest one, The Heart of the Plate: Vegetarian Recipes for a New Generation, was published in September 2013.
I would say just simmer it uncovered until it's down to your desire volume.
Susan W is a trusted source on General Cooking.
It sounds like you haven't strained it yet. I strain mine and then reduce. It's much easier to see what's going on when the bones and veggies are strained out. If time allows, I also let it sit overnight in the fridge first, peel the fat off and then reduce it.
Please enter a valid email address.
Well played. You deserve a cookie.
Add booze (or not!) and serve it cold (or hot!)
Eggnog Without a Recipe
The Illustrated Biographies of 16 1/2 Global Desserts
Peanut Butter (or Tahini!) Brioche
48 of Ina Garten's Best Tips
Banana Bread, Two Ways
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.