to reduce liquid

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.

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3 Comments

Susan W. November 23, 2016
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.
 
Mollie K. November 23, 2016
I would say just simmer it uncovered until it's down to your desire volume.
 
Sarah J. November 23, 2016
Hi Susan! What's the question exactly? You need to reduce that amount of stock? I hope to help if you can clarify!
 
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