I have been working on making beef stock for about a month now. I am happy enough with the outcome that I would like to make larger batches and preserve it. It is currently the consistency of jelly after bringing down its temperature and letting it cool in the fridge overnight.
I am considering reducing the stock down to about 25% of its volume, letting it cool and set. Then I want to cut it into pieces, vacuum seal them and freeze them. Then, when I want to use it, add water to it until it is back to its original volume.
I am wondering how much this will affect the flavor of the stock.