I’ve been learning how to make stock for a while, and the past few weeks I’d been using chicken bones. I finally got around to using 4 lbs of beef bones, which congealed a lot more than the chicken stock did. Basically, I’m overwhelmed by my options from this point. Is it practical to reduce it more around some cuts of meat to make traditional Escoffier brown stock? Is it good enough as bone stock?
I froze my chicken stock in ice cube treys, but it was way more fluid than the beef stock after chilling. How do I store it when it’s so gloopy?
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