How far down can I cook down stock?

[Anonymous]

I've been making my own chicken stock for a few years, and the biggest problem with it is the freezer space it takes up - I freeze it in 1 quart blocks. I'm considering simmering it down quite a bit after it's finished (1 quart to one cup), freezing, and reconstituting with 3 cups water when I use it to save space. I know there's theoretically no reason this won't work, but for some reason I'm uneasy about it (for reasons of taste, not health or safety). Has anyone ever used this technique?

[Anonymous]

I haven't done it but it seems like a great idea ... almost like bullion or stock from concentrate.

[Anonymous]

I agree. I've never tried it, but as long as you haven't salted it, I don't see why you couldn't go as far as you want.

If it's salted you'd be increasing the saltiness the more you reduce, and I have a feeling that it would be tricky getting the right balance back--something about the practice might not work as well as in theory.

[Anonymous]

It's totally okay to do - the longer you simmer it, the more you concentrate the flavor. It will end up being a demi-glace.

Something I started doing last year is pressure canning stock. You will need to buy a new piece of equipment (mine was about $80) but it's so worth it to free up all that freezer space and not have to thaw out a big block every time you want some stock!

[Anonymous]

I've cooked down stock to the point it congealed when cooled, and would use a tablespoon or two at a time mixed with water. It was salty, but that just meant that I didn't need to salt any dishes that I used it in.

[Anonymous]

Anonymous wrote:I've cooked down stock to the point it congealed when cooled, and would use a tablespoon or two at a time mixed with water. It was salty, but that just meant that I didn't need to salt any dishes that I used it in.

Mine does that all the time. I thought this was normal and supposed to happen...

[Anonymous]

Anonymous wrote:

Anonymous wrote:I've cooked down stock to the point it congealed when cooled, and would use a tablespoon or two at a time mixed with water. It was salty, but that just meant that I didn't need to salt any dishes that I used it in.

Mine does that all the time. I thought this was normal and supposed to happen...

Totally normal and actually desirable. It's the gelatin in the bones melting into the stock, which contributes to a good texture (mouth feel) and depth of flavor.