I did not get concentrated broth made ahead of time, but I allowed enough time to reduce the broth before our special dinner and proceeded with the recipe as directed.
I began with 3 cups of a gelatinous lamb broth. At around 3pm, I started simmering the broth and continued to do so while I taught piano lessons during the afternoon (my kids stirred it every 15 minutes while I taught). By 4:30pm, it had reduced to about 1 cup of broth, but it wasn’t as thick as I expected it to be. I added gelatin, salt, and 2 Tblsp schmalz to the reduced sauce and simmered for another 15 minutes or so; I didn’t dare go longer because I was worried the sauce would reduce to nothing before it was thick enough for gravy!
We ended up using the reduced broth anyway. Combined with our soupy fauxtatoes, the gravy ran all over the plate. We ate it without complaint, but if you are one of those people who doesn’t like your food to touch other foods, this might not be the gravy for you. heehee ;)
Verdict: a keeper. However, next time I will start with a LOT more broth so we can have a decent amount of finished gravy. I do like the idea of concentrated broth since I struggle with refrigerator/freezer space; however, that’s a lotta natural gas to reduce that broth. If I had my rocket stove up and running, it would be more feasible. For right now, gravy is going to have to be another special occasion food.
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