Glace de Volaille

Glace de volaille is a highly concentrated poultry stock glaze made by reducing a well-prepared chicken or other poultry stock until it becomes rich, glossy and gelatinous when cool. It is used in small quantities to add depth, body and poultry flavour to sauces and finished dishes.

How glace de volaille is made

Start with a clean, well-flavoured poultry stock containing sufficient natural gelatin. Strain and defat it, then reduce gently in a suitable pan until concentrated. Skim as needed and avoid scorching, especially as the liquid becomes more concentrated. The finished glaze should be intensely flavoured and coat a spoon.

Culinary uses

• Enrich pan sauces for chicken, duck or other poultry.
• Add body and depth to a jus or finished sauce.
• Glaze roasted poultry or vegetables in small amounts.
• Provide a concentrated flavour base for soups and braises.

Glace versus stock

Stock is a relatively fluid cooking liquid. Glace de volaille is reduced much further, concentrating flavour and gelatin. It is used as a seasoning or enrichment rather than poured as a broth.

Chef’s tip: Reduce in stages if necessary and use a clean pan to prevent scorching. Label, cool and store the glaze under approved food-safety procedures; its concentrated texture does not make it shelf-stable.

Key distinction: Glace de volaille is a concentrated poultry glaze, not a commercial bouillon cube or powdered stock base.