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1
After removing all the fat from the surface of the stock, boil it uncovered over medium-high heat until only 3 cups remain, about 1 1/2 hours.
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2
Skim the stock as it reduces to remove all foam and impurities.
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3
Strain the stock into a small heavy-bottomed sauce-pan and continue reducing over medium heat until the liquid thickens to coat a spoon, about 30 minutes.
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4
The liquid will at this point be dark and shiny and will bubble slowly.
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5
Pour the hot glaze into a heat proof custard cup or bowl and refrigerate.
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6
When cold it will be firm and can be easily unmolded.
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7
Invert the cup or bowl, and with your thumb, push or pull the glaze from the edge of the cup toward the center.
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8
This will loosen the glaze and allow it to fall into your hand.
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9
Wrap the glaze well in plastic wrap and refrigerate or freeze it.
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10
To use, simply cut off teaspoon-size chunks, and rewrap the unused portion.
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11
A glaze will keep this way for many months.
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12
Variations
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13
Glace de Volaille (Chicken Glaze): Make chicken stock and reduce to about 1 1/2 cups of glaze.
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14
Glace de Poisson (Fish Glaze): Triple the recipe for fish stock and reduce to about 3/4 cup.
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15
Glace de Gibier (Game Glaze): Make game stock and reduce to about 1 1/2 cups.
