Glace de Viande (Meat glaze) Recipe

Name: Glace de Viande (Meat glaze)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 to 15 pounds meat scraps, bones and fat. (See note 1); 2 large onions, sliced; 2 large carrots, peeled and sliced; 2 large ribs celery, cut up; 6 sprigs parsley; ⅛ teaspoon thyme; 1/4 teaspoon savory; 2 bay leaves; 12 whole peppercorns; Cold water

Servings: persons

1
Rinse the bones and scraps, put them in a roasting pan and roast them at 375 degrees for an hour or so, turning them over occasionally to brown on all sides.
2
Add the onions and carrots and roast a halfhour more, or until they, too, are brown (but not black).
3
Transfer the contents from the roasting pan to a large stockpot (about 20 quarts).
4
Rinse the pan carefully several times.
5
Scraping to loosen the caramelized particles.
6
Add the water from each rinsing to the stockpot.
7
Then add all the remaining ingredients and cover everything with cold water to a depth of one inch.
8
Do not add any salt.
9
Cover the stockpot, bring it to a boil slowly, reduce it to a simmer and cook it for 4 hours.
10
At the end, strain off the broth into a deep pot (about 12 quarts), using a chinois or an ordinary strainer lined with damp cheesecloth.
11
Cool quickly and refrigerate overnight.
12
Discard the solids - or feed them to the pets.

144

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 to 15 pounds meat scraps, bones and fat. (See note 1), 2 large onions, sliced, 2 large carrots, peeled and sliced, 2 large ribs celery, cut up, and more.

Yes, Glace de Viande (Meat glaze) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Glace de Viande (Meat glaze)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions