Reducing Stock

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

Published 1991

About

Stock that has been reduced by gentle boiling adds a rich flavour to soups and sauces. You can reduce the stock to varying intensities of flavour, and finally all the way down to a rich meat glaze which will set as a solid jelly. Keep reduced stock in the refrigerator for up to one week, after which it should be boiled again to prevent spoiling. Add a little meat glaze to sauces when they finish cooking for a really rich taste and shiny finish.

Put the strained stock in a saucepan and boil gently, skimming the surface as necessary, until reduced by half.
To make a rich, glossy meat glaze continue reducing the stock until it is thick enough to coat a spoon. Chill until set.