Chicken Glace De Viande Mock Veal Glace De Viande

Elevate your culinary creations with this Chicken Glace de Viande, a luxurious mock veal glace de viande bursting with intense, savory depth. Crafted from roasted chicken bones, aromatic vegetables, and a medley of herbs, this recipe yields a rich, glossy reduction perfect for sauces, gravies, or soups. The magic begins with slow roasting and deep caramelization before a long, slow simmer extracts every ounce of flavor. Enhanced with dry white wine and finished with hours of reduction, this velvety glace offers a concentrated umami punch that outshines store-bought options. A true labor of love, this homemade masterpiece ensures every dish you serve is restaurant-worthy.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:360 mins

Total Time:390 mins

Servings: 3

Ingredients

• 2 lbs Chicken bones
• 2 medium Carrots
• 2 medium Celery stalks
• 1 large Yellow onion
• 2 tbsp Tomato paste
• 4 large Garlic cloves
• 1 cup Dry white wine
• 4 sprigs Fresh thyme sprigs
• 2 units Bay leaves
• 5 units Parsley stems
• 1 tsp Whole black peppercorns
• 10 cups Cold water
• 1 tsp Salt

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Spread the chicken bones out on a roasting pan in a single layer. Roast them in the oven for 35-40 minutes, turning halfway through, until deeply browned.

Step 3

While the bones are roasting, roughly chop the carrots, celery, and onion into large chunks. Smash the garlic cloves with the flat side of a knife.

Step 4

Remove the bones from the oven and transfer them to a large stockpot. Drain off any rendered fat from the roasting pan and set aside.

Step 5

Place the roasting pan on the stovetop over medium heat. Add the tomato paste and cook, stirring constantly, until it darkens slightly (about 2-3 minutes). Deglaze the pan with the dry white wine, scraping up any browned bits stuck to the bottom. Pour this mixture into the stockpot with the bones.

Step 6

Add the chopped vegetables, garlic, thyme, bay leaves, parsley stems, peppercorns, and salt to the stockpot. Pour in enough cold water to just cover the ingredients (about 10 cups).

Step 7

Bring the stock to a gentle simmer over medium-high heat. Skim off any foam or impurities from the surface with a ladle.

Step 8

Reduce the heat to low, cover partially, and let the stock simmer gently for 5-6 hours. Periodically skim off any impurities and add a little water if necessary to keep the ingredients submerged.

Step 9

After 6 hours, strain the stock through a fine-mesh sieve or cheesecloth into a clean saucepan. Discard the solids.

Step 10

Return the strained stock to the stovetop and bring it to a simmer over medium heat. Cook uncovered, reducing the liquid until it thickens and becomes syrupy (about 1-2 hours). You should end up with roughly 1-2 cups of rich, glossy glace.

Step 11

Let the glace cool slightly before transferring it to an airtight container. Refrigerate for up to 1 week or freeze for up to 6 months.

Step 12

Use the glace as a base for sauces, gravies, or to enrich soups and stews.

Nutrition Facts

Serving size	(3956.3g)

Amount per serving	% Daily Value*
Calories	398.2

Total Fat 1.0g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2650.4mg	0%
Total Carbohydrate 53.2g	0%
Dietary Fiber 11.2g	0%
Total Sugars 20.4g
Protein 7.6g	0%

Vitamin D 0IU	0%
Calcium 319.7mg	0%
Iron 4.1mg	0%
Potassium 1562.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.6%

Protein: 12.1%

Carbs: 84.4%