CHICKEN GLACE DE VIANDE (MOCK VEAL GLACE DE VIANDE)
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
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).
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Nasir Mallik
[email protected]I'm not sure what I did wrong, but this recipe was a disaster. The chicken was overcooked and the sauce was burnt.
ARMAN J.R
[email protected]This recipe was a waste of time. The chicken was tough and the sauce was flavorless.
Melody W
[email protected]I followed the recipe exactly and the chicken turned out dry. I'm not sure what went wrong.
Umair Jutt
[email protected]This recipe was a bit too bland for my taste. I think it needed more seasoning. Otherwise, the chicken was cooked perfectly and the sauce was nice and creamy.
Andileh Andileh
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised! The chicken was very flavorful and the sauce was rich and creamy. I served it over pasta and it was a delicious meal. I'll definitely be making this again.
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[email protected]This recipe was easy to follow and the chicken turned out great! The sauce was a bit thin for my taste, but that's an easy fix. Overall, I'm very happy with this recipe.
Saran Zaib
[email protected]I've made this recipe several times and it's always a hit! The chicken is always moist and juicy, and the sauce is to die for. I love serving it over mashed potatoes or rice.
Amara V. Komara
[email protected]This was a delicious recipe! The chicken was cooked perfectly and the sauce was very flavorful. I will definitely be making this again.
Royal Noob
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The chicken was incredibly moist and flavorful, and the sauce was rich and creamy. I served it over mashed potatoes and it was a huge hit with my family. I'll definitely be
James Jenks
[email protected]This recipe is a keeper! The chicken was so tender and flavorful. The sauce was also very good. I will definitely be making this again.
Quin Helen
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. The chicken is always moist and juicy, and the sauce is to die for. I usually serve it over rice or pasta, but it's also great with roasted vegetables.
Nomusa Mnyandu
[email protected]This chicken glace de viande recipe was a hit! The chicken was incredibly tender and flavorful, and the sauce was rich and decadent. I served it over mashed potatoes and roasted vegetables, and it was a perfect comfort food meal. I'll definitely be m