![](http://laurengroveman.wpengine.com/wp-content/uploads/2013/02/a97e9168745811e29f5522000a9f14ae_7.jpg)
Reducing a pot of de-fatted chicken stock. This process evaporates some of the water in order to concentrate flavor. You can take this way down (very slowly) to something syrupy–called a glacé. Low and slow here, so the stock doesn’t scorch as its reducing.