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