On Aug 5, 7:39 pm, "cybercat" > wrote:
> Took five pounds of roasted leg quarters and divided them between two pots,
> filled with water, brought to a boil and then down to a two-bubble simmer.
>
> I could take them off after five hours, or leave them on.
>
> There is nothing else in there, I just wanted pure, concentrated chicken
> stock to freeze for soups and such.
>
> Thanks for any advice.

It's called a "reduction".

If you simmer it long enough, it becomes a glace' , a highly
concentrated gelatin.

You should try it.