Glace de Viande (Meat glaze)
- 10 to 15 pounds meat scraps, bones and fat. (See note 1)
- 2 large onions, sliced
- 2 large carrots, peeled and sliced
- 2 large ribs celery, cut up
- 6 sprigs parsley
- 18 teaspoon thyme
- 1/4 teaspoon savory
- 2 bay leaves
- 12 whole peppercorns
- Cold water
- Rinse the bones and scraps, put them in a roasting pan and roast them at 375 degrees for an hour or so, turning them over occasionally to brown on all sides.
- Add the onions and carrots and roast a halfhour more, or until they, too, are brown (but not black).
- Transfer the contents from the roasting pan to a large stockpot (about 20 quarts).
- Rinse the pan carefully several times.
- Scraping to loosen the caramelized particles.
- Add the water from each rinsing to the stockpot.
- Then add all the remaining ingredients and cover everything with cold water to a depth of one inch.
- Do not add any salt.
- Cover the stockpot, bring it to a boil slowly, reduce it to a simmer and cook it for 4 hours.
- At the end, strain off the broth into a deep pot (about 12 quarts), using a chinois or an ordinary strainer lined with damp cheesecloth.
- Cool quickly and refrigerate overnight.
- Discard the solids - or feed them to the pets.
scraps, onions, carrots, celery, parsley, thyme, savory, bay leaves, peppercorns, water
Taken from cooking.nytimes.com/recipes/10271 (may not work)