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

Posted by
Rate It!
Chicken Glace de Viande (Mock Veal Glace de Viande)
Add your photo!
Ingredients
11
Count
Nutrition
941
Calories
Total time
1740
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 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.
  2. Add more water to bring level to 1 from top of pot, and return to a boil.
  3. Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly).
  4. Simmer for at least 24 hours, adding more water every couple of hours as needed.
  5. 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.
  6. 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.
  7. Discard solids.
  8. Scrub pot well, and return to stovetop.
  9. Degrease stock as completely as possible, and return to the pot.
  10. You should have 4-5 quarts of stock at this point.
  11. Bring to a full rolling boil, and reduce by about 90% (yes, until only 2-21/2 cups of thick syrup or paste remains).
  12. 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.
  13. Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
  14. Squeeze out all air, seal, and press to flatten.
  15. Refrigerate until solidified, then freeze until needed.
  16. 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).
  17. 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.
  18. Glace de viande can also be used to enrich any gravy or sauce, by just stirring in 1-2 Tbsp.
  19. Just cut or break off a small chunk of the frozen glace de viande, and stir it into the sauce.
  20. 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).
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 941.37 Kcal (3941 kJ)
Calories from fat 315.92 Kcal
% Daily Value*
Total Fat 35.1g 54%
Cholesterol 604.54mg 202%
Sodium 683.71mg 28%
Potassium 2005.73mg 43%
Total Carbs 9.6g 3%
Sugars 4.51g 18%
Dietary Fiber 2.66g 11%
Protein 136.84g 274%
Vitamin C 9mg 15%
Vitamin A 0.3mg 11%
Iron 6.7mg 37%
Calcium 155.8mg 16%
Amount Per 100 g
Calories 119.01 Kcal (498 kJ)
Calories from fat 39.94 Kcal
% Daily Value*
Total Fat 4.44g 54%
Cholesterol 76.43mg 202%
Sodium 86.43mg 28%
Potassium 253.56mg 43%
Total Carbs 1.21g 3%
Sugars 0.57g 18%
Dietary Fiber 0.34g 11%
Protein 17.3g 274%
Vitamin C 1.1mg 15%
Iron 0.9mg 37%
Calcium 19.7mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 21.2
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top