There's clearly a problem with this recipe! You probably shouldn't reduce the 16 cups of liquid to 4 cups. I did so, it took many hours (while making the brown chicken stock), at one point it separated, it became so thick and greasy that there was brown butter happening in the "sauce", I had a hard time blending it... If you think about that, reducing heavy cream four times, it is not right. I have a chicken-flavored brown butter on hand (let's call it that) that does not look like bechamel.