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Reply to "How far down can I cook down stock?"
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[quote=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? [/quote]
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