Animal Glaze

Preparation info

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By James Viles

Published 2016

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  • 2 lamb heads or neck bones
  • 4 pork trotters
  • 5 kg (11 lb) chicken feet
  • 4 leek tops
  • 4 brown onions, roughly chopped
  • 500 ml (17 fl oz) sherry vinegar


Preheat the oven to 200°C (400°F). Place the lamb heads and pork trotters in a roasting tin and roast, turning once, until dark brown. Transfer everything, including the pan juices, to a large heavy-based pan. Add the chicken feet, leeks, onions and 1.5 litres (52 fl oz) water and cook, uncovered, for 12 hours over low heat. Strain the liquid through a fine strainer, put in the fridge and leave to cool.

Remove the excess fat from the top and put the stock in a heavy-based pan. Add the sherry vinegar and then cook over medium heat for 3–4 hours until reduced to a clear, gelatinous glaze.