If you have fully filtered stock or broth, and you boil it until all of the liquid evaporates; what would you be left with. If you boiled only until a bit before that point would you have super compact flavor?
What happens when you reduce stock all the way
brothfood-sciencestock
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Best Answer
If you reduce filtered broth all the way, you get portable soup. It dries down into a solid that looks a bit like leather. Because of the gelatin from the bones, portable soup is bendy and flexible. It was used in the 18th century as a portable food item, eg by soldiers and people traveling through the American wilderness. There's an excellent video by historical reinactor J. Townsend: Easiest Way to Make Portable Soup. I summarized the method below.
(images is from the same video)
You can also make portable soup on the stove or over a fire, but apparently it's really difficult to do without burning. The slow cooker provides a much lower heat, so it's less likely to burn. You can actually speed up step 3 by starting on a higher heat - either simmering on the stove or using the slow cooker on high. The final stage of cooking should be done on low to minimize the chance of burning. Have a look at Townsends' follow up video, Troubleshooting Portable Soup.
To use the portable soup, rehydrate it in hot water and use it as you would broth.