OmManiPadmeOmelet wrote:
> In article >,
> "Bob (this one)" > wrote:
>
>
>>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.
>
> Ok, educate me please. ;-)
> I thought it was just a super reduced stock.

It's an Espagnole sauce mixed with an equal volume of stock and reduced
to half - to the original volume of the Espagnole.
<http://www.ochef.com/466.htm>

Alternate Espagnole:
<http://www.epicurious.com/recipes/recipe_views/views/231202>

> Thanks!

Keep the change.

>>>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.
>
> It darn near was.
> We've only made it once.
>
>>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.
>
> I've honestly never tried to make a seafood or fish stock.

Takes maybe 1/2 hour to make. Not as forceful as a good beef or game
stock, but it has its uses.

Pastorio