Chicken Glace de Viande (Mock Veal Glace de Viande)

Recipe by Toby Jermain
READY IN: 29hrs
YIELD: 2 cups




  • 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.
  • Add more water to bring level to 1" from top of pot, and return to a boil.
  • Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly).
  • Simmer for at least 24 hours, adding more water every couple of hours as needed.
  • 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.
  • 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.
  • Discard solids.
  • Scrub pot well, and return to stovetop.
  • Degrease stock as completely as possible, and return to the pot.
  • 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).
  • 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.
  • Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
  • Squeeze out all air, seal, and press to flatten.
  • Refrigerate until solidified, then freeze until 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).