stock question.... I made a big pot of chicken stock yesterday and simmered

R

randi

Well-known member
it gently for about 3 - 4 hours. this batch didn't get as "thick" as my last batch. should I reduce it before freezing or just let it be a "lighter" stock?

TIA

 
Taste it. If the flavor is full, you may not have to reduce it. The geltine content

varies from batch to batch, depending on the collection of bones you've used.

But as Rick said, it wouldn't hurt to reduce it.

 
thanks guys, I'll deal with it tomorrow, I'm recouping from making 14 lbs of sausage

yesterday. easy but a lot of work, and had the stock to deal with on top of it....

note to self: re-evaluate your "in for a dime, in for a dollar" attitude when cooking. '-))

 
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