Q: I am sick to death of buying chicken and vegetable stock because I always find it salty and I don't like the added sugar etc. However, I share a house with four other people and have limited freezer space, so I can't make huge quantities of homemade stock at a time. Is there any way to make my own concentrated stock?
Could I make my own concentrated stock, which I can then dilute? I usually make at least one or two stock-based soups or stews per week. Or does anyone have handy stock tips for busy or freezer-space-poor home cooks?
Sent by Rebecca
Editor: Yes! You can make your own concentrated stock by letting the stock simmer until it has reduced. It takes a little longer, but will give you a nicely concentrated stock.
Readers, any other tips or advice?