Chicken Glaze

Place all the ingredients in a large stock pot (or divide the ingredients over multiple pots if more glace is being prepared). Place the pot(s) over high heat and bring to a boil. When the liquid begins to boil, gradually reduce the heat to produce a very low boil. As all the contents come up to heat, the level of the heat under the pot can be set fairly low to maintain the low boil. When the water initially comes to a boil, a gray scum will rise to the top. This should be skimmed from the surface with a small ladle or spoon. As the cooking proceeds, the scum will be replaced by yellow fat. This should also be carefully skimmed from the surface. Once the low boil is established at low heat, I check the pot and skim the surface only about once an hour.

The next day, use a spoon to carefully scrape the congealed fat from the surface of the chilled broth. The broth should be a loose jelly, not liquid, when it is fully chilled. Transfer the jelly to a large saucepan and bring to a full boil. When the broth has been reduced by about one third, a demi-glace will be the result. Reducing the liquid by two-thirds will produce a glace. A convenient way to determine how far the reduction has come is to measure the depth of the liquid with a small metal ruler at the start and then periodically during the reduction. When the liquid has reduced to a glace, it will be syrupy and easily coat the ruler.