Glace de Volaille (glass duh vohLAHEE) (Homemade Poultry Essence)

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.