pork in water, and then clarifying the
liquid twice with batches of finely chopped
chicken meat, which are gently simmered
for 10 minutes and then carefully strained
off.
Manufacturers now also produce more
conventional sauce bases with their gelatin
intact. These are often sold in the form of
demi-glace or glace de viande.
Cooks can improve the flavor of
commercial meat extracts and canned broths
by cooking them briefly with herbs and/or
diced aromatic vegetables. This fills out the
extract’s aroma, which is generically meaty to
begin with and depleted during the
concentration process.
Fish and Shellfish Stocks
and Sauces
Like mammals and birds, fish have bones and
skin rich in connective tissue. But thanks to