Glace de viande

Time Total time: 5 to 6 hours
Yields Makes 1 cup
Glace de viande

Remove the fat from the top of the chilled stock. Pour the stock into a 3-quart stock pot and slowly heat the stock over low heat until it comes to a very low simmer.


Simmer the stock very slowly for about 5 to 6 hours, skimming occasionally and monitoring the pot so that it doesn’t come to a boil. (If the liquid is still boiling even at the lowest temperature setting, move the pot slightly to the side of the heat source.) As the liquid reduces, strain the stock into a smaller sauce pot. Reduce the stock until there is about 1 cup remaining and it has a nappe consistency, or coats the back of a spoon.


Strain the glace through a fine-mesh strainer. Store in a covered container in the refrigerator or an ice cube tray in the freezer, making each cube 1 or 2 tablespoons for convenient use in recipes.

Glace freezes and stores extremely well; once cold, it will have the consistency of hard gelatin. Freeze it in an ice cube tray and then store the cubes in a sealed freezer bag.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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