Meat Glaze

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

Every now and again, when you need to boost a sauce or a gravy, then a spoonful or two of meat glaze can work wonders. Make it on a day when you really feel like cooking, because it is not something that you can rush or be slap-dash about. This is not just a stock made from bits and pieces, it is a carefully thought-out combination of ingredients that, after long, slow cooking and final reduction, will result in a tasty and intensely flavoured savoury syrup. It is not something that is usua