Glace de volaille offers the complex intensity of glace de viande but is somewhat more subtle. Whenever I make a chicken (or any fowl), I save the raw gizzard, neck, heart and feet and as much of the cooked carcass as I can salvage and freeze it in heavy-duty plastic freezer bags. At any given time my freezer is always partially filled with the such bags, waiting for enough to justify making stock. Usually I get motivated to make stock when I need freezer space.
|chicken and/or duck parts (feet, necks, gizzards, backs, etc.), cut into
EQUIPMENT: large stock pot (
Rinse the chicken pieces under cold running water. Place them in the stock- pot and add the water. Bring to a boil over high heat. Reduce the heat to low and simmer for 30 minutes, skimming any scum that rises to the surface. Add the vegetables, herbs and spices and simmer for at least 4 hours, adding water as necessary so that the bones and vegetables are always covered by at least
Use a slotted skimmer or spoon to remove the bones, vegetables and other solids to a strainer suspended over a large bowl. Press them to remove as much juice as possible and then discard the bones and vegetables. Pour all the sauce through the strainer. You will need several large bowls (or a second large stockpot).
Wash the stockpot and return the strained stock to it. Over high heat, reduce the stock to
Pour the stock into a bowl and allow it to cool to room temperature, uncovered. Cover tightly with plastic wrap (preferably Saran brand) and refrigerate for several hours or overnight. The fat will congeal on the top; remove and discard it.
Suspend the fine strainer over a
Transfer the stock to the
Pour the concentrated stock (glace) into the oiled bread pan, scraping out as much of it as possible. Set the saucepan aside. Cool the glace to room temperature, cover the pan with plastic wrap and refrigerate for several hours until firmly set.
Run a small metal spatula or thin knife between the sides of the bread pan and the glace and unmold it onto a cutting board. With a sharp knife, cut it into
A large pressure cooker makes it possible to do the initial 4-hour cooking of the bones and vegetables in just 1 hour. In a pressure cooker with a
© 1992 Rose Levy Beranbaum. All rights reserved.