How to reduce my chicken stock?

littlesnuggy

For the first time ever I remembered to make stock from my roast chicken carcass & veg ends. I covered it with water (about 2 pints) and left it in the slow cooker for 9 hours today (on low). I've just sieved it but it's quite thin so I think I need to reduce it on the hob.

Do I bring it to the boil? And how long for? Should I stir it at all?

Thanks!

PS please merge with other stock threads once answered!

kittycat204

Just boil/simmer it, for as long as it takes till it's the thickness you want. You can stir, but i doubt it would catch.

Can't go wrong to be honest.

meritaten

er - Taste it? if its well flavoured (which it should be), then you can use it 'as is'. mine rarely turn other than 'thin' but are well flavoured and if the recipe I am adding it too needs thickening then I can do it later.

littlesnuggy

Thanks both.
It tastes good but there's a lot of it and I don't have much freezer space! Will probably try to reduce it a little bit then leave half in the fridge to make something with tomorrow and freeze the rest in small portions

meritaten

It will last a week or longer in the fridge in airtight container hun!

If you do reduce it try to remember that the flavour will 'concentrate' and you may need to add more liquid to your recipe!

I tend to put it in freezer bags in portions of about half pint, just big enough for what I usually need, but small enough to tuck into small spaces in the freeezer!

rachbc

I reduce mine right right down almost to a concentrate then freeze as I never have enough freezer space, I then dilute before using - almost like a hm version of stock pots