Recipe Puppy's Food and Cooking Store
> Accessories
> Apparel
> Assorted Flavor Bags
> Bakeware
> Barware
> BBQ and Patio
> Bottled Water
> Bulk 50 Official Flavors
> Bulk Chocolate Confections
> Bulk Confections Gummis and Jells
> Bulk Mixes
> Bulk New Flavors
> Bulk Sunkist
> Business
> Christmas
> Clearance
> Coffee Pods
> Coffee Syrup
> Cold Drinks
> Confections Gummis and Jells
> Cookbooks
> Cooking Tools
> Cookware
> Cutlery
> Dinnerware
> Drinkware
> Easter
> Flatware
> Furnishings
> Gifts
> Gourmet
> Gourmet Foods
> Ground Coffee
> Hot Chocolate
> House Keeping
> Jars and Tins
> Kids Apparel
> Kids Cooking
> Kitchen Storage
> Large Appliances
> Mens Apparel
> Office Supplies
> Other Stuff
> Serveware
> Small Appliances
> Small Boxes and Bags
> Sunkist Bags
> Table Linens and Decorations
> Tubs 16oz
> Valentines Day

More Than Gourmet 16-oz. Glace de Poulet Gold, Chicken Stock

Price: $29.95
Add to Cart


Chicken Stock Reduced to Glace - A 20-time reduction of French chicken stock with deep, rich, toasted color and syrupy consistency. Glace de Poulet Gold? provides pure, intense flavor when used to enhance finished sauces or when deglazing directly in a roasting or saut? pan. It can also be used to enhance your stocks by adding 1-2 oz. per gallon, bringing deep flavor and roasted color to every batch of stock you make. One ounce (45g) of this amazing product yields 2-1/2 cups (450ml) of classic chicken stock that can be used for all your cooking needs. Or, use it with six parts water to one part Glace de Poulet Gold? to enhance the flavor and color of dozens of classic sauces. Mustard Tarragon Buerre Sauce 9 oz. (250 g) Butter, unsalted 3 T. (45 mL) Shallots, minced ? c. (125 mL) Vermouth, dry 4 T. (60 mL) Double Cream 1? oz. (45 g) Glace de Poulet Gold? ? t. (1.25 mL) Fresh Tarragon, chopped ? t. (2.5 mL) Dijon Mustard White Pepper and Salt Saut? shallots in 30g butter. Add Vermouth and reduce until shallots are barely wet. Add cream and reduce by half. Add Glace de Poulet Gold? and whisk until dissolved. Add tarragon and mustard. Stir in remaining butter 15g at a time, swirling constantly to incorporate the butter slowly into the sauce. Sauce will break if boiled too rapidly. Add salt and pepper to taste. Serve over grilled chicken or fish.

Similiar Products

©2014 RecipePuppy.com