I'm probably missing something obvious here, but I was trying to make Pork Glace out of the stock I produced from the bones of a suckling pig I snagged a week ago.
Now when I made the stock, I let it cool, put it in a plastic container and put it in the freezer, unseasoned, undedicated.
Yet when I thawed it out today and tasted it, it was salty and bitter.
What did I do wrong?