Help me save this stock

[akcom]

I made a chicken stock last night but unfortunately I was being greedy and in an attempt to get more out of it than physically possible, I used a lot more water than I should have. After letting it sit over night and skimming off the fat, I gave it a taste and it's very very watery. The hints of flavor are there, but the dominant flavor is... water. Now my question is would I be OK just gently simmering this down to half its current volume (thus returning it to the original recipe's measurements) to concentrate the flavor or would the heat have some ill effects?

 

[Wyogal]

yes, reduce it by simmering.

 

[Andy M.]

Once you have removed all the solid matter (bones, meat, crud) and defatted it, crank it up to a rolling boil and let 'er rip.

Reduce it to a level that tastes rich enough to be a benefit to any dishes you make with it. If you like, You can then reduce it further to concentrate it so you will save space in the fridge/freezer the reconstitute it to the proper strength when you need it.