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.
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