Meat, poultry, and fish (but not vegetable) stocks can be cooked down, or reduced, until they become a thick, syrupy glaze that is both potent and delectable. Although the lengthy reduction takes patience and care, the end product becomes a wonderfully convenient ΓÇ£secret ingredientΓÇ¥ for seasoning and finishing; see About Gravy and Pan Sauces. When it is fully reduced, a glaze is just 10 to 15 percent of the volume of original stock and it will last for months tightly covered in the refrigerator. Reduced stock can also be a practical solution to a shortage of refrigerator or freezer space, as it takes up less room. Reduced fish stock tends to be too strong for most tastes.
Prepare:
4 cups Brown Beef Stock, Brown Veal Stock, or Brown Chicken Stock.
Degrease the stock well and place it in a large pot over medium-high heat. Allow the stock to simmer vigorously. Skim any foam that rises to the surface and transfer the stock to gradually smaller pots as it reduces in volume. Lower the heat when the stock begins to get noticeably thicker and more concentrated to avoid burning. The glaze is ready when it coats the back of a spoon and only about 1 cup remains, anywhere from 2 to 4 hours depending on the shape of the pan. Remove from the heat and let cool. The glaze will solidify and feel rubbery to the touch. Cover and refrigerate, or cut into small squares equivalent to 1 tablespoon or more and freeze for use in preparing sauces, soups, or stews.
