Ingrédients pour Chicken Glace De Viande Mock Veal Glace De Viande
- Chicken Legs With Thigh
- Country Style Pork Ribs
- Extra Virgin Olive Oil
- Onions
- Garlic
- Celery
- 2 large carrots, chopped
- Plum Tomatoes
- Parsley Stems
- Bay Leaves
- Whole Black Peppercorns
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Comment préparer Chicken Glace De Viande Mock Veal Glace De Viande
- In a large stockpot, brown 2 lbs bone-in chicken pieces over medium-high heat. Remove chicken and set aside.
- Add 2 large carrots (chopped), 2 celery stalks (chopped), 1 large onion (chopped), and 4 cloves garlic (minced) to the pot and sauté until softened (about 5-7 minutes).
- Return the browned chicken to the pot. Add 12 cups of chicken broth, 2 cups of dry red wine, 1 tsp black peppercorns, 1 bay leaf and 1 tbsp tomato paste.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, skimming off any foam that rises to the surface.
- Remove the chicken from the pot and let it cool slightly. Strain the stock through a fine-mesh sieve into a clean pot, discarding the solids.
- Return the strained stock to the pot and simmer uncovered, reducing it by approximately 8-9 times. This will take considerable time (around 12-14 hours) and require occasional monitoring to prevent burning. The glace should reach a thick, syrupy consistency.
- Once reduced, remove from heat, strain again through a fine-mesh sieve to remove any remaining impurities, and let cool completely.
- Shred the cooled chicken meat and set aside. The glace can be used immediately or stored in an airtight container in the refrigerator for up to 2 weeks or frozen for longer storage.
- To serve, you can whisk the chicken into the glace before using or serve it as a condiment to other dishes.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
56g
Fat
498g
Carbs
10g
