Chicken Glace

Yes, this is a weekend project, but it has a big flavor payoff. (Or buy some at a gourmet store, or order from 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.

This recipe goes with Herb-Glazed Carrots, Beef Tenderloin with Mushroom-Red Wine Sauce

Yield: 6 tablespoons (serving size: 1 tablespoon)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 13 Hours, 45 Minutes

Nutritional Information

Amount per serving
  • 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. 1. Preheat oven to 425°.
  2. 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. 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. 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. 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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