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

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

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.

No additional tips available.

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

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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.

Glace de Viande (Meat glaze)

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