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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.

Recipe by Cooking Light January 2011


Recipe Summary

13 hrs 45 mins
6 tablespoons (serving size: 1 tablespoon)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

27 calories; fat 1.3g; saturated fat 0.4g; mono fat 0.5g; poly fat 0.3g; protein 3.2g; carbohydrates 0.4g; fiber 0.1g; cholesterol 11mg; iron 0.2mg; sodium 14mg; calcium 4mg.