OmManiPadmeOmelet wrote:

> "Bob (this one)" > wrote:
>
>>Janet Bostwick wrote:
>>
>>>"Bob (this one)" > wrote

>>>snip handling of chicken stock
>>>
>>>>One way to handle it. Or reduce it to a heavy gel and just store in the
>>>>fridge. Lasts for months that way. Concentrated.
>>>
>>>Really? I didn't know that. I thought it would go bad.
>>
>>It's reduced to a dense gel, kinda like a gelid fudge, and kept in a
>>covered container. A gallon of stock becomes maybe a cup or a cup and a
>>half of concentrate.
>
> Now yer talkin' Demi-glace? (hope I spelled that right)

No. Demi-glace is a bit more complicated than this - it's a sauce and
stock combination that's reduced. This is just a reduced stock.

> We made a bunch of it out of emu bones one time.
> Cooked 3 gallons down to about a quart and a half.
> The texture was like molasses and OH was it good!
>
> We froze it tho'. Did not know it'd keep refrigerated?

Freezing or refrigerating depends on how concentrated you make it. It
needs to be close to solid for it to only be refrigerated. Very thick.
Just to be safe, maybe freeze it in small batches and thaw as needed
unless you know what to be looking for in terms of density. Different
stocks will reduce differently, and some don't reduce well - fish stock,
for example.

Pastorio