I made some chicken stock on Sunday. I used one carcass from a chicken that I had butterflied and grilled the week before, and the bones from some breasts that I had deboned.
I refrigerated the stock last night so that I could remove the fat, then after doing so, I reboiled it this afternoon, in hopes of reducing it a bit.
Last night, and today when I first put it on the stove, it smelled wonderful, now, It has no smell, and very little flavor.
What happened? Did I somehow boil the flavor out of it?
Keep in mind, I'm fairly new to making stock, as this is only the 3rd attempt, and my first attempt at reducing it.