Can I Reduce My Homemade Stock to Save on Freezer Space?

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published May 19, 2014
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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?

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