The Rachael Ray stock is the only one we tested that’s made from watered-down chicken stock concentrate, not chicken stock or broth. And the difference was glaringly obvious. We don’t know ...

discarding the vegetables and chicken pieces. Either use straightaway, or simmer the stock briskly for 30 minutes to reduce the volume of liquid. This will concentrate the flavour, and save ...

One great way to do this without altering the flavor profile is to boil it down and reduce it to a concentrate. After all, this amounts to the initial stages of the making of a bullion cube, which is ...

Chicken bones Chicken bones are the most vital ingredient in a chicken stock, and it's important ... From its ingredients it seems to be a flavour concentrate. Maltodextrin (from tapioca or ...

Some of the most elegant dishes in the French tradition call for something called "glace," made by simmering stock until it's extremely concentrated. That's a lengthy process, but well worth it; the ...