Chicken Glace

In other words, this is your own chicken stock cube.

INGREDIENTS
Chicken carcass
1 bay leaf
10 pepper corns
half an onion
half a carrot
parsley
… the list goes on ….

Take your chicken carcass and put it in a pan with water, onions, peppercorns, bayleaf etc.

  1. Bubble for a couple of hours then strain the liquid and put it in the fridge over night. If you have an aga or equivalent you could put it in a low oven overnight.

  2. Sieve the stock and add the liquid to a large caldron of sorts.

  3. Simmer it until you have just a little bit left. It will keep in the fridge for a month and can be added to sauces, or used just as you would a stock cube.

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