More Than Gourmet Glace de Poulet Gold
Product Description
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 sauté 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.
Glace de Poulet Gold® is the first classic French chicken stock made to the standards of professional kitchens. This is no ordinary chicken stock. Glace de Poulet Gold® requires more than 24 hours of reduction to achieve its deep, rich, roasted color and syrupy consistency. The pure, intense flavors are made using only the finest natural ingredients, NO CHEMICALS, PRESERVATIVES, MSG, or SUGAR.
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. If you are looking for intensely flavored chicken stock without the salty flavor, try Glace de Poulet Gold®. Net Wt. 450g/16 oz.
Roasted Tomato & Seafood Risotto Serves 4
Seafood risotto transforms shrimp and scallops into a bold, lusty one-dish meal. Arborio rice is far from ho-hum because the rich stock enhances the slightly creamy but firm-in-the-center grains. Add a mixed green salad and serve a crisp white wine.
Ingredients: 3 plum tomatoes, split lengthwise 6 sun-dried tomatoes, finely chopped 2 T. (30 mL) unsalted butter ½ c. (125 mL) chopped onion ½ lb. (225 g) large shrimp, peeled and deveined 1 clove garlic 1 c. (250 mL) Arborio rice 1½ oz. (45 g) Glace de Poulet Gold® + 3 c. (750 mL) boiling water ½ lb. (225 g) bay scallops Salt and freshly ground black pepper to taste ¼ c. (60 mL) dry vermouth ¼ c. (60 mL) finely chopped flat-leaf parsley 2 T. (30 mL) minced fresh tarragon
Broil tomatoes, cut side down, on a cookie sheet until lightly blackened. Remove, let cool, then dice and combine with sun-dried tomatoes. Heat butter in a large skillet. Add onion and sauté until golden brown. Stir in shrimp and cook just until they start to turn pink. Remove and set aside. Stir in garlic, then add the rice, turning to coat the grains with butter. Adjust heat to medium. Add simmering diluted Glace de Poulet Gold® stock ½ c. (125 mL) at a time, constantly stirring and waiting until liquid is absorbed before adding more. Cook until rice is al dente, about 20 to 25 minutes. Add vermouth, tomatoes, shrimp, scallops, salt and pepper. Continue stirring. When scallops are just cooked, stir in parsley and tarragon, cook 1 minute longer, then serve.
Seafood risotto transforms shrimp and scallops into a bold, lusty one-dish meal. Arborio rice is far from ho-hum because the rich stock enhances the slightly creamy but firm-in-the-center grains. Add a mixed green salad and serve a crisp white wine. Ingredients: 3 plum tomatoes, split lengthwise 6 sun-dried tomatoes, finely chopped 2 T. (30 mL) unsalted butter ½ c. (125 mL) chopped onion ½ lb. (225 g) large shrimp, peeled and deveined 1 clove garlic 1 c. (250 mL) Arborio rice 1½ oz. (45 g) Glace de Poulet Gold® + 3 c. (750 mL) boiling water ½ lb. (225 g) bay scallops Salt and freshly ground black pepper to taste ¼ c. (60 mL) dry vermouth ¼ c. (60 mL) finely chopped flat-leaf parsley 2 T. (30 mL) minced fresh tarragon
Broil tomatoes, cut side down, on a cookie sheet until lightly blackened. Remove, let cool, then dice and combine with sun-dried tomatoes. Heat butter in a large skillet. Add onion and sauté until golden brown. Stir in shrimp and cook just until they start to turn pink. Remove and set aside. Stir in garlic, then add the rice, turning to coat the grains with butter. Adjust heat to medium. Add simmering diluted Glace de Poulet Gold® stock ½ c. (125 mL) at a time, constantly stirring and waiting until liquid is absorbed before adding more. Cook until rice is al dente, about 20 to 25 minutes. Add vermouth, tomatoes, shrimp, scallops, salt and pepper. Continue stirring. When scallops are just cooked, stir in parsley and tarragon, cook 1 minute longer, then serve.
Glace de Poulet Gold® is the first classic French chicken stock made to the standards of professional kitchens. This is no ordinary chicken stock. Glace de Poulet Gold® requires more than 24 hours of reduction to achieve its deep, rich, roasted color and syrupy consistency. The pure, intense flavors are made using only the finest natural ingredients, NO CHEMICALS, PRESERVATIVES, MSG, or SUGAR.
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. If you are looking for intensely flavored chicken stock without the salty flavor, try Glace de Poulet Gold®. Net Wt. 450g/16 oz.
Roasted Tomato & Seafood Risotto Serves 4
Seafood risotto transforms shrimp and scallops into a bold, lusty one-dish meal. Arborio rice is far from ho-hum because the rich stock enhances the slightly creamy but firm-in-the-center grains. Add a mixed green salad and serve a crisp white wine.
Ingredients: 3 plum tomatoes, split lengthwise 6 sun-dried tomatoes, finely chopped 2 T. (30 mL) unsalted butter ½ c. (125 mL) chopped onion ½ lb. (225 g) large shrimp, peeled and deveined 1 clove garlic 1 c. (250 mL) Arborio rice 1½ oz. (45 g) Glace de Poulet Gold® + 3 c. (750 mL) boiling water ½ lb. (225 g) bay scallops Salt and freshly ground black pepper to taste ¼ c. (60 mL) dry vermouth ¼ c. (60 mL) finely chopped flat-leaf parsley 2 T. (30 mL) minced fresh tarragon
Broil tomatoes, cut side down, on a cookie sheet until lightly blackened. Remove, let cool, then dice and combine with sun-dried tomatoes. Heat butter in a large skillet. Add onion and sauté until golden brown. Stir in shrimp and cook just until they start to turn pink. Remove and set aside. Stir in garlic, then add the rice, turning to coat the grains with butter. Adjust heat to medium. Add simmering diluted Glace de Poulet Gold® stock ½ c. (125 mL) at a time, constantly stirring and waiting until liquid is absorbed before adding more. Cook until rice is al dente, about 20 to 25 minutes. Add vermouth, tomatoes, shrimp, scallops, salt and pepper. Continue stirring. When scallops are just cooked, stir in parsley and tarragon, cook 1 minute longer, then serve.
Seafood risotto transforms shrimp and scallops into a bold, lusty one-dish meal. Arborio rice is far from ho-hum because the rich stock enhances the slightly creamy but firm-in-the-center grains. Add a mixed green salad and serve a crisp white wine. Ingredients: 3 plum tomatoes, split lengthwise 6 sun-dried tomatoes, finely chopped 2 T. (30 mL) unsalted butter ½ c. (125 mL) chopped onion ½ lb. (225 g) large shrimp, peeled and deveined 1 clove garlic 1 c. (250 mL) Arborio rice 1½ oz. (45 g) Glace de Poulet Gold® + 3 c. (750 mL) boiling water ½ lb. (225 g) bay scallops Salt and freshly ground black pepper to taste ¼ c. (60 mL) dry vermouth ¼ c. (60 mL) finely chopped flat-leaf parsley 2 T. (30 mL) minced fresh tarragon
Broil tomatoes, cut side down, on a cookie sheet until lightly blackened. Remove, let cool, then dice and combine with sun-dried tomatoes. Heat butter in a large skillet. Add onion and sauté until golden brown. Stir in shrimp and cook just until they start to turn pink. Remove and set aside. Stir in garlic, then add the rice, turning to coat the grains with butter. Adjust heat to medium. Add simmering diluted Glace de Poulet Gold® stock ½ c. (125 mL) at a time, constantly stirring and waiting until liquid is absorbed before adding more. Cook until rice is al dente, about 20 to 25 minutes. Add vermouth, tomatoes, shrimp, scallops, salt and pepper. Continue stirring. When scallops are just cooked, stir in parsley and tarragon, cook 1 minute longer, then serve.
