Chicken stock...a question

[Occamstazer]

Ok so I know we all make and love chicken stock, but I was thinking the other day, why do I store it in such a bulky format?

I have a jar of "better than boullion" in my fridge, and I wonder why not just make that instead? Stock in the freezer is bulky and takes up precious real estate! Is there any reason not to just keep cooking it down? One could cook it down until you had a thick, sludgy concentrate, and then just add water back when you wanted to use it...
Good idea, or is there a reason not to do this?

 

[Bettacreek]

I'm not sure about what you're asking, but we have several canning jars with venison broth in them. That would save the freezer space. I'm sure you'd be able to can it in the thick condensed broth version as well, if you can condense it.

 

[freemotion]

It is a wonderful idea, very do-able. So much better than Better With MSG.....er, I mean, Better Than Bullion!

I started saving on freezer real estate by canning it, too. Time for a Presto, Oc!

 

[Occamstazer]

Heh, I have the BTB for when I have no stock at all, but I always prefer homemade.
And actually the one I have doesn't have MSG, it was the *only* thing of that variety that didn't, which is why I got it, because MSG makes my face itchy and swollen. Not pretty.

I will cook it way down with no worries, glad to know I won't be creating a disaster.

 

[freemotion]

Wow, BTB has changed since I used to buy it! I recently tossed a very old, unopened jar found in the back of my cupboards, and it had MSG....

 

[Occamstazer]

You prompted me to go dig around in the fridge!
Mine doesn't have MSG, but it does claim "flavoring", that could be suspicious.

 

[miss_thenorth]

Ok so I know we all make and love chicken stock, but I was thinking the other day, why do I store it in such a bulky format?

I have a jar of "better than boullion" in my fridge, and I wonder why not just make that instead? Stock in the freezer is bulky and takes up precious real estate! Is there any reason not to just keep cooking it down? One could cook it down until you had a thick, sludgy concentrate, and then just add water back when you wanted to use it...
Good idea, or is there a reason not to do this?

It's called 'reducing the stock' and it is a popular thing to do. here is a page describing it.

http://frugalabundance.com/chickenbroth.htm

 

[Ldychef2k]

Are you thinking of concentrating out about 90% of the water to make a gelled solid? That's haute cuisine ! It's called glace, and for chicken it's clace de Volaille. Beef, veal, pork, and I suppose even lamb or mutton can be done the same way. It is solid culinary gold.

Just as you suggested, you cook the bones and aromatic vegetables it down for hours, and when it is about half or a bit less of it's original volume, strain all the solids out and let it continue to reduce until 90% of the water has evaporated. (You are wanting to get all the natural gelatin out of the bones.) Pour it in a flat pan and let it gel. Then cube it for storage. You can freeze it and then reconstitute with water. Most chefs do not replace the 90% water, but somewhat less, so there is a stronger flavor.

You are VERY smart to think of this idea!!!

 

[ORChick]

I've been doing this, sort of, for years. I have, once or twice, brought it all the way down to glace - chicken jell-o , though much more concentrated. This will keep nicely in a small jar in the 'fridge; just spoon out what you need (not much!), and dilute as needed. Sometimes it gets a little mold on top - spoon it off, and continue as usual . But usually the debate over which is more important - saving freezer space or saving electricity - swings towards the electricity, so I don't go all the way down to glace. I concentrate it as much as I feel able to an any given day, and then pour the result into icecube trays. Depending on strength I will use one or more cubes for a cup of water for soups, gravies, etc. Now, if I had woodburning stove going all the time I would go for the glace every time.

 

[Dace]

I am like ORChick,

I reduce and keep in the frig. Although I want to pick up a few ice cube trays to fill & freeze.