I'm making some brown chicken stock & I plan to use some of it for glace de poulet. Is there anything to be gained flavor-wise by reducing it very slowly @ say 150 f as opposed to just boiling the **** out of it? I've had very good results using low-temp reductions of wine - fewer volatile goodies vape off at lower temps - & figure the same principle should apply to stock. But reducing half a gallon of stock @ 150 f is going to take a long time, & it seems to me that such long exposure to heat, even if it's below the boiling points of various flavor compounds, will have to cause some degradation in & of itself. Where's the sweet spot? (time isn't an issue - I can leave the stuff in a slow cooker with the lid off overnight if need be). Also, I've always added the mirepoix etc at the last hour or so of cooking. It occurred to me today that I might get more oomph out of the deglazing liquid if I held it till the end as well. I'm going to try this in any case, but if anyone has any thoughts about this I'd love to hear them.