Chicken Glace de Viande (Mock Veal Glace de Viande) Recipe

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Chicken Glace de Viande: Liquid Gold for the Home Cook

There’s a certain alchemy that happens in the kitchen when time, heat, and humble ingredients conspire to create something truly extraordinary. I remember the first time I tasted glace de viande in a tiny Parisian bistro. The server, with a knowing smile, drizzled the mahogany-colored reduction over a simple grilled steak, and suddenly, the dish was elevated to something sublime. The depth of flavor was astonishing – a concentrated essence of savory goodness that lingered on the palate long after the last bite. That transformative experience set me on a quest to recreate that magic in my own kitchen, and this Chicken Glace de Viande is the result. It’s a fraction of the cost of the veal version, and every bit as delicious!

Recipe Overview

Prep Time: 20 minutes
Cook Time: 29 hours
Total Time: 29 hours 20 minutes
Yield: 2 cups
Dietary Type: Generally Gluten-Free, Dairy-Free

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

Equipment Needed

Large (at least 12 quart) stock pot
Large bowl or container for straining
Fine-mesh strainer
Ziploc plastic bag (1 quart size)

Instructions

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. It’s crucial to start with cold water to allow the proteins to slowly denature and release their flavors into the stock.
Add more water to bring the level to 1 inch from the top of the pot, and return to a boil. Maintaining this water level ensures consistent extraction of flavor.
Partially cover, if desired, and adjust heat so the stock stays at an active simmer or very slow boil (should be bubbling lightly). A gentle simmer is key to a clear, flavorful stock. Avoid a rapid boil, which can emulsify fats and cloud the final product.
Simmer for at least 24 hours, adding more water every couple of hours as needed. This long, slow simmering process is what extracts the maximum amount of collagen and flavor from the bones and vegetables. Don’t be afraid to replenish the water level; the goal is to keep the ingredients submerged throughout the cooking process.
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. Don’t interrupt the process – keep it going!
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. Removing the grease now will prevent it from clouding the glace and give you a cleaner final product. Pressing on the solids gets every last drop of flavor out.
Discard solids. The solids have given their all!
Scrub pot well, and return to stovetop. A clean pot is essential for the next step.
Degrease stock as completely as possible, and return to the pot. Use a fat separator or chill the stock and skim the solidified fat. The cleaner the stock, the better the glace.
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). This is where the magic happens! Be patient, and let the heat do its work, concentrating all those delicious flavors.
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. This is the crucial stage. Stir frequently and scrape the bottom of the pot to prevent sticking and scorching. The glace will thicken rapidly in the final minutes.
Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
Squeeze out all air, seal, and press to flatten. This helps it freeze quickly and evenly.
Refrigerate until solidified, then freeze until needed. Freezing in a flat shape makes it easier to break off small portions as 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).

Expert Tips & Tricks

Don’t be tempted to rush the simmering process. The longer the stock simmers, the more flavor it will develop.
Skim frequently. Removing impurities throughout the cooking process will result in a cleaner, more flavorful glace.
If you don’t have time to skim the fat off the stock while it’s hot, chill it in the refrigerator. The fat will solidify on top and can be easily removed.
Use a heavy-bottomed pot to prevent scorching. This is especially important during the reduction phase.
For an even richer flavor, roast the chicken legs and pork ribs before adding them to the stockpot. This will add depth and complexity to the glace.
If the glace seems to be getting too dark too quickly, you can add a little water to slow down the reduction.

Serving & Storage Suggestions

Serve your Chicken Glace de Viande as a finishing touch to grilled meats, roasted vegetables, or pan sauces. A small amount goes a long way, adding an intense umami flavor and luxurious richness.

Store the frozen glace de viande indefinitely in the freezer. Once frozen, it will keep for several months without any noticeable loss of quality. There is no need to keep it at room temperature, or in the fridge.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value
Calories	2601.5 kcal	N/A
Total Fat	169.7 g	261%
Saturated Fat	49.8 g	249%
Cholesterol	1059.4 mg	353%
Sodium	1061 mg	44%
Total Carbohydrate	16.2 g	5%
Dietary Fiber	3.5 g	14%
Sugars	7.1 g	N/A
Protein	236.8 g	474%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Vegetarian Glace: While a true glace de viande relies on animal products, a rich vegetable stock, reduced significantly, can provide a similar (though not identical) depth of flavor.
Seafood Glace: Use fish bones and shrimp shells to create a seafood-based glace for enriching seafood dishes.
Spice it Up: Add chilies or other spices to the stock for a unique flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use chicken carcasses instead of chicken legs?
A: Yes, you can use chicken carcasses, but chicken legs and thighs contribute more collagen and flavor, resulting in a richer glace.

Q: How do I know when the glace is reduced enough?
A: The glace should be a thick syrup or paste that coats the back of a spoon. It should also be very dark in color.

Q: Can I use a slow cooker instead of a stock pot?
A: Yes, you can use a slow cooker. Set it to low and simmer for 24 hours or more, following the same water replenishment instructions.

Q: What if my glace is too salty?
A: Unfortunately, there’s no easy fix for overly salty glace. Be mindful of the salt content of your ingredients in the future. You can try to balance the saltiness by using the glace in sauces with other flavorful ingredients.

Q: Can I add wine or other aromatics to the stock?
A: While this recipe focuses on a classic flavor profile, you can certainly experiment with adding a splash of wine or other aromatics like herbs or spices. Just be mindful of how these additions will affect the final flavor of the glace.

Final Thoughts

Creating Chicken Glace de Viande may seem like a daunting task, but the reward is well worth the effort. The concentrated flavor it imparts to your dishes is truly unparalleled. Don’t be intimidated by the long cooking time; most of it is hands-off simmering. So, gather your ingredients, embrace the process, and prepare to elevate your cooking to a whole new level. I encourage you to try this recipe and share your creations with others. A drizzle of this liquid gold can transform even the simplest meal into a culinary masterpiece. Consider pairing it with a perfectly seared steak and a glass of robust red wine for an unforgettable dining experience.