I thought it would be fairly easy to find an answer to this, but I'm failing. How long does it take to reduce a stock by simmering? Maybe that isn't such an easy question. I certainly couldn't find it on the web or as a general answer in my cookbooks.
Here's why I'm asking: I'm making the French laundry veal stock. I've done it before from 2nd hand directions now following theirs. All is going smoothly but I'm really puzzled by the final step. In it you combine the original stock with the remouillage and reduce it. No problem. But, they assert that you start with between 16 and 20 quarts and after bringing it to a simmer and simmering (60-90mins) and simmering for 6-8 hours, you'll have 2 quarts left....
I has a skeptical.
(I'm on step 3 and started with about 12 quarts and I don't see any way even that is getting down to 2 in 8 hours).