reduced stock—glace, glace de viande, and demiglace—according to how far the stock has been reduced Broth is made with meat and vegetables—no bones or connective tissue It can be flavorful, but without collagen from connective tissue, it’s about as thin as water Yet while a classically trained chef may need to know this distinction, as a home cook, you don’t have to worry about it In this book, I use the word “stock” pretty much exclusively, because my Quick Chicken Stock recipe contains both bones and added gelatin For the vast majority of homecooked recipes, the two can be used interchangeably The USDA makes no distinction in their labeling laws about what can be called “stock” or “broth.” They state that the terms “may be used interchangeably as the resulting liquid from simmering meat and/or bones in water with seasonings.” While some brands will choose to use one wording or another on their packaging, there is in fact no real difference in how they’re manufactured Jus refers to the natural juices given off by a piece of meat that’s being roasted Often the jus will settle on the bottom of a roasting pan and evaporate while the meat cooks, leaving a coating of what is called fond—the delicious browned bits that form the base of pan sauces and gravies FREEZING STOCK T here’s no denying it—even a quick stock is a bit of a chore, and one that I don’t want to go through every time I make a bowl of soup or need a quick pan sauce Fortunately, stock freezes remarkably well I keep my stock frozen in two different ways: • In ice cube trays Pour the stock into an ice cube tray, let it freeze completely, and then transfer the cubes to a zipper-lock freezer bag You can pull out as much or as little as you need, and the cubes melt nice and fast This is ideal for pan sauces where you don’t need too much stock at a time • In quart-sized Cryovac or freezer bags or plastic containers If you have a vacuum-sealer (such as a FoodSaver), a quart-sized bag is the ideal way to store stock It freezes flat, so it takes up very little space in the freezer, and, better yet, defrosts under hot tap water in just a matter of minutes If you don’t have a vacuumsealer, you can freeze stock in zipper-lock freezer bags Make sure to squeeze out as much air as possible before sealing them, then lay them flat to freeze Or, just use regular plastic deli containers The other trick to efficient and inexpensive stock production is to save all your chicken parts Every time I break down a chicken, I toss the backs and ... you have a vacuum-sealer (such as a FoodSaver), a quart-sized bag is the ideal way to store stock It freezes flat, so it takes up very little space in the freezer, and, better yet, defrosts under hot tap water in just a... Make sure to squeeze out as much air as possible before sealing them, then lay them flat to freeze Or, just use regular plastic deli containers The other trick to efficient and inexpensive stock production... Pour the stock into an ice cube tray, let it freeze completely, and then transfer the cubes to a zipper-lock freezer bag You can pull out as much or as little as you need, and the cubes melt nice and fast This is ideal