Turning a stock into a glaze is a great way to store it for later use. A glaze is nothing more than a greatly reduced stock, which you can then refrigerate or freeze for use in soups and sauces. 1 gallon of stock will reduce into 1-2 cups of the highly concentrated glaze.
Making your glaze:
- Simmer your stock over very low heat, since you'll be simmering this for a while you'll want to be careful not to burn it, and skim it often.
- As the stock reduces it's a good idea to transfer it into smaller and smaller pots. You'll also want to strain your stock each time it's transferred.
- Once it's reduced strain it one more time into it's final container and put it into the fridge. If you want to freeze your glaze you can put it into a flat container, freeze it, then cut it into easily usable pieces.
If you prepare your glaze properly it can last for months just in the refrigerator. This way you can enjoy the quality a stock brings to soups and sauces without all the hassle of making them but every few months!