chicken_stock_-_dark
Differences
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| chicken_stock_-_dark [2022/01/22 20:54] – jforbes | chicken_stock_-_dark [2022/01/22 20:54] (current) – [Reduction] jforbes | ||
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| - You can further reduce this stock to create an even richer stock that will gel when chilled. | - You can further reduce this stock to create an even richer stock that will gel when chilled. | ||
| - Place the finished stock back on the stove and simmer until the stock is reduced by two thirds. | - Place the finished stock back on the stove and simmer until the stock is reduced by two thirds. | ||
| - | - Cool and freeze for later use | + | - Cool and freeze for later use. |
| - The frozen stock can be easily cut and used as is for a sauce or diluted to create a stock of soups. | - The frozen stock can be easily cut and used as is for a sauce or diluted to create a stock of soups. | ||
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