Chicken Glace

Name: Chicken Glace
Prep time: 13 h 45 min
Cook time: 13 h 45 min
Total time: 13 h 45 min
Yield: 13
Cuisine: Global
Ingredients: 2 bay leaves; 12 black peppercorns; 1 kilograms bone-in chicken thighs, skinned; 237 milliliters coarsely chopped carrot; 473 milliliters coarsely chopped celery; 10 parsley sprigs; 3 thyme sprigs; 3 liters cold water, divided; 946 milliliters coarsely chopped yellow onion

Chicken Glace might be just the main course you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe makes 13 servings with 222 calories, 15g of protein, and 15g of fat each. If you have parsley sprigs, peppercorns, onion, and a few other ingredients on hand, you can make it. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat oven to 42

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Oven

Place chicken in a broiler pan or shallow roasting pan coated with cooking spray.

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Cooking Spray

Whole Chicken

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Roasting Pan

Broiler Pan

Bake at 425 for 1 hour, turning thighs after 30 minutes.

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Oven

Place chicken in a large stockpot. Carefully add 2 cups cold water to broiler pan, scraping to loosen browned bits; pour liquid into stockpot.

Ingredients you will need

Whole Chicken

Water

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Broiler Pan

Pot

Add onion and remaining ingredients.

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Onion

Add remaining 10 cups cold water; bring to a boil. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding foam.

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Water

Strain stock through a fine sieve lined with cheesecloth or a thin cotton dish towel into a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock for 8 hours or overnight.

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Stock

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Cheesecloth

Kitchen Towels

Sieve

Bowl

Skim solidified fat from surface of stock, and discard.

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Stock

Place stock in a medium saucepan; bring to a boil. Reduce heat, and simmer until syrupy and reduced to 6 tablespoons (about 1 hour and 15 minutes), skimming foam as needed.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan