Chicken Glace De Viande Mock Veal Glace De Viande
Elevate your culinary creations with this Chicken Glace de Viande, a luxurious mock veal glace de viande bursting with intense, savory depth. Crafted from roasted chicken bones, aromatic vegetables, and a medley of herbs, this recipe yields a rich, glossy reduction perfect for sauces, gravies, or soups. The magic begins with slow roasting and deep caramelization before a long, slow simmer extracts every ounce of flavor. Enhanced with dry white wine and finished with hours of reduction, this velvety glace offers a concentrated umami punch that outshines store-bought options. A true labor of love, this homemade masterpiece ensures every dish you serve is restaurant-worthy.
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Recipe Information
Ingredients
- 2 lbs Chicken bones
- 2 medium Carrots
- 2 medium Celery stalks
- 1 large Yellow onion
- 2 tbsp Tomato paste
- 4 large Garlic cloves
- 1 cup Dry white wine
- 4 sprigs Fresh thyme sprigs
- 2 units Bay leaves
- 5 units Parsley stems
- 1 tsp Whole black peppercorns
- 10 cups Cold water
- 1 tsp Salt
Instructions
Preheat your oven to 400°F (200°C).
Spread the chicken bones out on a roasting pan in a single layer. Roast them in the oven for 35-40 minutes, turning halfway through, until deeply browned.
While the bones are roasting, roughly chop the carrots, celery, and onion into large chunks. Smash the garlic cloves with the flat side of a knife.
Remove the bones from the oven and transfer them to a large stockpot. Drain off any rendered fat from the roasting pan and set aside.
Place the roasting pan on the stovetop over medium heat. Add the tomato paste and cook, stirring constantly, until it darkens slightly (about 2-3 minutes). Deglaze the pan with the dry white wine, scraping up any browned bits stuck to the bottom. Pour this mixture into the stockpot with the bones.
Add the chopped vegetables, garlic, thyme, bay leaves, parsley stems, peppercorns, and salt to the stockpot. Pour in enough cold water to just cover the ingredients (about 10 cups).
Bring the stock to a gentle simmer over medium-high heat. Skim off any foam or impurities from the surface with a ladle.
Reduce the heat to low, cover partially, and let the stock simmer gently for 5-6 hours. Periodically skim off any impurities and add a little water if necessary to keep the ingredients submerged.
After 6 hours, strain the stock through a fine-mesh sieve or cheesecloth into a clean saucepan. Discard the solids.
Return the strained stock to the stovetop and bring it to a simmer over medium heat. Cook uncovered, reducing the liquid until it thickens and becomes syrupy (about 1-2 hours). You should end up with roughly 1-2 cups of rich, glossy glace.
Let the glace cool slightly before transferring it to an airtight container. Refrigerate for up to 1 week or freeze for up to 6 months.
Use the glace as a base for sauces, gravies, or to enrich soups and stews.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
