FoodBanter.com - View Single Post

Peter A

In article . com>,
says...
> 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.
>
>

To make a proper reduction or glace you must first make the stock then
carefully filter it before simmering it down. I find that with chicken
you have gotten all the flavor our of the solids after 2-3 hours and
cooking much longer can lead to off-flavors and cloudy stock.

--
Peter Aitken