Chicken Glace De Viande Mock Veal Glace De Viande Recipe

Name: Chicken Glace De Viande Mock Veal Glace De Viande
Prep time: 60 min
Cook time: 1740 min
Total time: 1800 min
Yield: Serves 1 or more
Ingredients: 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

Elevate your cooking with this decadent Chicken Glace de Viande! Unlike expensive, commercially-made veal glace often filled with additives, this homemade version delivers intense, rich flavor at a fraction of the cost. Learn how to transform simple chicken stock into a thick, syrupy glaze perfect for sauces, braises, and adding depth to any dish. This recipe requires time but the result is well worth the effort!

Prep Time 60 mins

Cook Time 1740 mins

Calories 5203.1 kcal

Protein 947g

Rating 5.0 (2 Reviews)

Chicken Glace De Viande Mock Veal Glace De Viande

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.