Chicken Glace De Viande Mock Veal Glace De Viande Recipes

Steps:

• 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).

Steps:

• Preheat oven to 350°F. Spread bones, carrot, onion, and celery on rimmed baking sheet. Roast, tossing several times, until vegetables and bones have begun to take on color, about 1 hour.
• Transfer roasted vegetables and bones to 5-quart stockpot. Add 2 quarts (8 cups) water and bouquet garni and bring to boil. Reduce heat and simmer gently, uncovered, until liquid measures approximately 2 cups, about 2 hours. Remove and discard bones and bouquet garni. Strain out vegetables and reserve liquid (glace de viande). Use gravy separator to skim fat (or let cool, then refrigerate until fat has solidified, at least 2 hours, and lift off and discard fat).
• Spray large sauté pan with canola oil and warm over medium heat. Add shallots and garlic and cook, stirring, until shallots are translucent. Add wine and sherry and simmer, stirring and scraping up browned bits from bottom of pan, until liquid is almost evaporated, about 4 minutes. Add glace de viande and 3/4 cups water. Bring to boil and simmer until demi-glace measures about 2 cups, about five minutes. Season with salt and pepper.
• In small bowl, stir together cornstarch and 1 tablespoon water to form paste. Stir paste into demi-glace and simmer until thickened, about 1 minute more. May be used as base for soups and sauces or as garnish for dishes such as Turkey Breast Medallions with Tomato Jam .

Steps:

• You may have to ask the butcher to order these for you if he doesn't stock them.
• At the very least, he will probably have them in back, and you will have to ask for them; they won’t be in the display case.
• Place rack in middle of oven, and preheat broiler on high or preheat oven to 500 degrees F.
• Lightly rub the marrow bones with olive oil, and place in a roasting pan.
• Place in oven, and broil or roast until nicely browned on all sides, turning regularly, and watching closely so they do not burn.
• Remove from oven, and pour any grease and olive oil from roasting pan into a large (at least 12 quart) stock pot, adding more olive oil as needed, and setting bones aside.
• Heat pot over high heat, add all of the vegetables, except the tomatoes and parsley, and cook until surfaces are browned and charred in places.
• Add tomatoes, and cook a couple minutes longer.
• Transfer veggies to pan with bones.
• Add a little more olive oil to pot if necessary, and brown the pieces of roast on all sides.
• Add the bones and veggies to the pot, and fill three-quarters full with cold water.
• Heat the roasting pan on the stovetop, and add a couple cups of white wine or water to deglaze, scraping up all browned bits on the bottom of the pan, and add this to the stock pot.
• Add the parsley, bay leaves, and peppercorns to the pot, 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 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.
• 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).