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

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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).