Bob Terwilliger wrote:
> The problem with cooking it way down at this point is that biig has already
> added salt. For future reference, you shouldn't add salt to something which
> will be drastically reduced.
>
Not bad advice in general, but for chicken stock you need to have at
least a little salt from the beginning because it enhances drawing out
all the juices and good things from the chicken into the liquid. Just
keep in mind what the eventual volume of stock will be and judge the
salt accordingly.

Similarly, a small bit of an acid like white wine or sherry or (a
smaller amount of) lemon juice will enhance the ultimate gelatinous
quality of the stock. -aem