Best 2 Chicken Glace De Viande Mock Veal Glace De Viande Recipes

Indulge in the culinary delight of Chicken Glace de Viande & Mock Veal Glace de Viande, two classic French sauces that elevate simple dishes into gastronomic masterpieces. These versatile sauces, with their rich and flavorful profiles, are the perfect accompaniments to a variety of proteins, vegetables, and starches. Discover the secrets behind these culinary gems, as we delve into their unique ingredients and provide step-by-step instructions for crafting them in your own kitchen. Additionally, explore inspired recipe variations that showcase the versatility of these sauces, transforming everyday meals into extraordinary culinary experiences.

Let's cook with our recipes!

CHICKEN GLACE DE VIANDE (MOCK VEAL GLACE DE VIANDE)

Chicken Glace de Viande (Mock Veal Glace de Viande) image

Demiglace is actually any rich stock or broth that is reduced by half or three-quarters to enrich it; it is normally still a thin liquid. Glace de viande is normally reduced even more, by a factor of 8-9 and has a thick syrupy or paste-like consistency and is much richer. Veal glace de viande can sometimes be purchased, but is expensive, $40-50 per pint, and if you look at the list of ingredients, often has additives and other adulterants, which make it easier to make. This recipe is "the real thing", is easy to make, though time consuming, and much cheaper than the imitations you can buy. A little goes a long, long way, and it stores indefinitely in the freezer. Just knock off a couple tablespoonfuls, and add to any sauce to flavor it. This recipe provides double savings, since chicken is often on sale, and veal is rarely on sale at a decent price. This chicken glace de viande tastes almost identical to veal glace de viande.

Provided by Toby Jermain

Categories Chicken

Time P1DT5h

Yield 2 cups

Number Of Ingredients 11

Ingredients

10 lbs chicken legs with thigh (** Wait until they are on sale to make this!)
1 1/2-2 lbs bone-in country-style pork ribs
extra virgin olive oil, as needed
2 -3 large onions, unpeeled,quartered
5 -6 cloves garlic, unpeeled,lightly crushed
3 -4 stalks celery, with leaves if possible,cut in 2 inch pieces
3 -4 large carrots, scrubbed and cut in 2 inch pieces
2 plum tomatoes, quartered
1 bunch parsley stems (or 1 bunch parsley if desired)
3 -4 large bay leaves
1 1/2 teaspoons whole black peppercorns

Steps:

Combine all ingredients in a large (at least 12 quart) stock pot, fill three-quarters full with COLD water, and bring to a slow boil, skimming off any scum that rises to the surface.
Add more water to bring level to 1" from top of pot, and return to a boil.
Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly).
Simmer for at least 24 hours, adding more water every couple of hours as needed.
While sleeping, just reduce the heat slightly, cover completely, and go to bed; top up with water, increase heat, and return to a boil in the morning.
When done cooking, skim as much grease as possible from surface, and strain the broth into another container, pressing gently on the solids to extract as much stock as possible.
Discard solids.
Scrub pot well, and return to stovetop.
Degrease stock as completely as possible, and return to the pot.
You should have 4-5 quarts of stock at this point.
Bring to a full rolling boil, and reduce by about 90% (yes, until only 2-2½ cups of thick syrup or paste remains).
You only have to pay close attention to the reducing stock for about the last 15-20 minutes to ensure the pot doesn’t burn dry.
Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
Squeeze out all air, seal, and press to flatten.
Refrigerate until solidified, then freeze until needed.
To Use: Use in any recipe that calls for veal glace de viande or just a small amount of demiglace (which is probably calling for demiglace in error; they really mean glace de viande).
If the recipe calls for more than a couple tablespoons of demiglace, it probably really means demiglace, but you can still use a smaller amount of this.
Glace de viande can also be used to enrich any gravy or sauce, by just stirring in 1-2 Tbsp.
Just cut or break off a small chunk of the frozen glace de viande, and stir it into the sauce.
Just remember, this stuff is potent, equivalent to 10 times the amount of rich stock as the amount of glace de viande being used (1 Tbsp glace de viande= about 5 fl oz stock).

VEAL DEMI-GLACé

Veal Demi-Glacé image

Categories Beef Onion Vegetable Low Carb Low Fat Low Cal Veal Celery Carrot Sherry Red Wine Fall Simmer

Yield Makes 16 (2-tablespoon) servings

Number Of Ingredients 14

Ingredients

3 pounds assorted veal bones
3/4 pound veal leg bone
1/2 carrot, roughly chopped
1 small onion, roughly chopped
1 celery stalk, roughly chopped
1 bouquet garni (see Chef's notes, below)
Canola oil in kitchen-oil spritzer (See Chef's notes, below)
1/4 cup finely chopped shallots (about 1)
2 garlic cloves, finely chopped
1/4 cup red Burgundy wine
2 tablespoons dry sherry
1 1/2 teaspoons ground black pepper
1/4 teaspoon salt
1 tablespoon cornstarch

Steps:

Preheat oven to 350°F. Spread bones, carrot, onion, and celery on rimmed baking sheet. Roast, tossing several times, until vegetables and bones have begun to take on color, about 1 hour.
Transfer roasted vegetables and bones to 5-quart stockpot. Add 2 quarts (8 cups) water and bouquet garni and bring to boil. Reduce heat and simmer gently, uncovered, until liquid measures approximately 2 cups, about 2 hours. Remove and discard bones and bouquet garni. Strain out vegetables and reserve liquid (glace de viande). Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and discard fat).
Spray large sauté pan with canola oil and warm over medium heat. Add shallots and garlic and cook, stirring, until shallots are translucent. Add wine and sherry and simmer, stirring and scraping up browned bits from bottom of pan, until liquid is almost evaporated, about 4 minutes. Add glace de viande and 3/4 cups water. Bring to boil and simmer until demi-glace measures about 2 cups, about five minutes. Season with salt and pepper.
In small bowl, stir together cornstarch and 1 tablespoon water to form paste. Stir paste into demi-glace and simmer until thickened, about 1 minute more. May be used as base for soups and sauces or as garnish for dishes such as Turkey Breast Medallions with Tomato Jam .

Tips:

Mise en place is important for this dish. Make sure you have all your ingredients prepped and ready to go before you start cooking.
Use a heavy-bottomed pot or Dutch oven for this recipe. This will help to evenly distribute the heat and prevent the ingredients from burning.
Cook the chicken slowly and gently. This will help to develop flavor and prevent the chicken from becoming dry.
Do not overcrowd the pot when you are browning the chicken. This will prevent the chicken from cooking evenly.
Use a good quality demi-glace. This will help to add flavor and richness to the sauce.
Do not boil the sauce. This will cause it to curdle.
Taste the sauce and adjust the seasonings as needed.
Serve the chicken and sauce immediately over mashed potatoes or egg noodles.

Conclusion:

This chicken glace de viande recipe is a classic French dish that is sure to impress your friends and family. The chicken is cooked slowly and gently in a flavorful sauce, resulting in a tender and delicious dish. This recipe is perfect for a special occasion dinner or a weeknight meal.