Concentrated Stock

Often I don’t have the room tor one more container of stock in my freezer, so I make frozen concentrated stock cubes. As the stock boils, the water evaporates to concentrate the stock’s flavor. (This technique of boiling to reduce the liquid is also a way to boost the flavor of an insipid stock, but only it there is no salt in it. It salt is added before reducing the stock, the final concentrated stock will be too salty.) The wider the saucepan, the taster the liquid will evaporate, but it