How do you reduce chicken stock?

Answer 1

You don't - industrial manufacturers do.

What you can do is make "Cream of Chicken Soup" or something similar, and let it simmer until it is the thickness and consistency that you want. You must be careful when simmering thick liquids not to let the bottom burn. Keep stirring while it evaporates and you should be alright.

* 1 large chicken * 1 small knuckle of veal (optional) * 3 quarts of chicken stock or water * 1/4 pound of rice * 1 bunch of parsley * 1 clove garlic * 1/2 teaspoonful of celery seed * 1 cup of whipping or heavy cream * salt and pepper to taste

Put the chicken, veal and rice into 3 quarts of water,

And a bouquet-garni of with, parsley, garlic, and the celery seed, tied in a cheesecloth bag.

Boil gently until the chicken is thoroughly done, skimming any 'scum' from the surface while it is boiling.

Take out the veal bone, and chop the chicken and fully cooked rice coarsely in a food processor or blender, moistening it with a little of the stock.

Return the chicken and rice mixture to the stock, season with salt and pepper,

* At this point you can simmer for as long as you need to get the consistency right. Just before serving, add the cream and heat thoroughly, but do not boil.

= = =

You can use a cooked chicken if you have a lot of meat left on it., but it won't take as long to boil, and it won't need skimming.

If you have them, add the giblets and neck to the cheesecloth bag for extra falvour, but don't include their meat in the final soup.

Answer 2

You can heat it in a pot over the stove until it gets more condensed, which can be indicated by the color and taste. By reducing a liquid, you are essentially cooking out--or evaporating-- the water. Just keep heating it over the stove and the water will steam and leave the liquid, leaving behind the chicken stock and salt (and everything else in the stock that isnt water).

Answer 3

Adding a potatoe can help absorb some of the salt out of the soup stock.