You will be using the full portion of the Fats of Life Bone Broth recipe. Assuming you have picked off the fat after it set (as indicated at the end that recipe), continue:

Tip the gelatinous mixture into a large pot and bring to a moderate simmer. (It might boil over if the heat is too high.)

Continue to cook until the mixture has reduced to approximately 2 cups. At this point, you can either remove from the heat and use the stock as is for recipes that call for 1 or 2 cups, portioned as necessary.

However, for the purpose of THIS recipe, we want to make approximately 10 portions of stock. Transfer the stock to a smaller pan and continue to reduce over a moderate heat, stirring the sides of the pan with a silicon spatula.

The stock should reduce to approximately half a cup. You will see it becomes dark, thick and a little sticky.

Pour the dark, concentrated stock into an ice cube tray. It should fill about 10 spaces.

Wrap up the individual cubes and store in the freezer. When you want to to make a cup or two of stock, defrost one cube, then simply whisk in boiling hot water, much the same way you would use a concentrated Knorr stock jelly cube! #CleanEating!