an awesome little flavor packet! it takes time, but most definitely worth the effort! I froze the results in 1 tbsp ice cube trays and have used it in many recipes. I'll keep a supply on hand always!
Yes, this is a weekend project, but it has a big flavor payoff. (Or buy some at a gourmet store, or order from bonewerksculinarte.com.) To store, spoon 1-tablespoon portions of cooled Glace into an ice-cube tray. Cover with plastic wrap; freeze. Place cubes in a container; freeze up to three months.
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13 Hours, 45 Minutes
- Calories: 27
- Fat: 1.3g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.3g
- Protein: 3.2g
- Carbohydrate: 0.4g
- Fiber: 0.1g
- Cholesterol: 11mg
- Iron: 0.2mg
- Sodium: 14mg
- Calcium: 4mg
- 3 pounds bone-in chicken thighs, skinned
- Cooking spray
- 3 quarts cold water, divided
- 4 cups coarsely chopped yellow onion
- 2 cups coarsely chopped celery
- 1 cup coarsely chopped carrot
- 12 black peppercorns
- 10 parsley sprigs
- 3 thyme sprigs
- 2 bay leaves
- 1. Preheat oven to 425°.
- 2. Place chicken in a broiler pan or shallow roasting pan coated with cooking spray. Bake at 425° for 1 hour, turning thighs after 30 minutes.
- 3. Place chicken in a large stockpot. Carefully add 2 cups cold water to broiler pan, scraping to loosen browned bits; pour liquid into stockpot. Add onion and remaining ingredients. Add remaining 10 cups cold water; bring to a boil. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding foam.
- 4. Strain stock through a fine sieve lined with cheesecloth or a thin cotton dish towel into a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock for 8 hours or overnight.
- 5. Skim solidified fat from surface of stock, and discard. Place stock in a medium saucepan; bring to a boil. Reduce heat, and simmer until syrupy and reduced to 6 tablespoons (about 1 hour and 15 minutes), skimming foam as needed.
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