Unlike regular stock with bones and meat, bone broth, classically known as______, can be left on super-low heat for up to 14 hours to create a heavily-reduced syrup.

Answer 1

Bone broth, classically known as "glace de viande" or "glace de poulet," is made by simmering bones and aromatics for an extended period of time to extract flavor and nutrients. It is typically left on low heat for 12-24 hours and reduced to create a thick, syrup-like consistency. This slow cooking process allows for the collagen and other nutrients in the bones to break down and infuse into the broth, giving it a rich and savory flavor.

Answer 2

ye..

glace da viande OR glace de poulet