Herbed Meat Glaze

Name: Herbed Meat Glaze
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: About 1 quart
Ingredients: 2 turkey wings; 6 chicken legs and thighs; 1 veal knuckle bone; 1 pound beef marrow bones; 2 carrots, scraped; 1 white onion, peeled; 2 teaspoons black peppercorns; 1 teaspoon kosher salt; 2 bay leaves; 3/4 cup chopped fresh thyme; 2 medium-size tomatoes; 1 teaspoon red-wine vinegar; 1 teaspoon balsamic vinegar

By Molly O'Neill

Updated Oct. 12, 2023

Total Time: 23 minutes
Prep Time: 15 minutes
Cook Time: 8 minutes
Rating: (0)
Comments: Read comments

Featured in: Rejuvenating Faded Flavor Of 1990's Food

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:About 1 quart

2turkey wings
6chicken legs and thighs
1veal knuckle bone
1pound beef marrow bones
2carrots, scraped
1white onion, peeled
2teaspoons black peppercorns
1teaspoon kosher salt
2bay leaves
¾cup chopped fresh thyme
2medium-size tomatoes
1teaspoon red-wine vinegar
1teaspoon balsamic vinegar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat oven to 375 degrees. Place the turkey wings, chicken legs, veal and beef bones in a large roasting pan. Slice the carrots in half lengthwise and cut the onion in half and add both to the pan. Roast for one hour until well browned.
Step 2
Remove the pan from the oven, deglaze with one cup of cold water and scrape meat, vegetables and liquid into a large soup pot. Add the black peppercorns, salt, bay leaves, thyme and tomatoes, cover with cold water and place over very low heat. Simmer the broth for 5 hours, skimming often.
Step 3
Strain the broth, discarding the solids, and return to the pan. Add the vinegars and return to low heat. Simmer for 2 more hours until reduced by half. Strain and cool. Store the meat glaze in ice cube trays in the freezer.
Step 4
To use the meat glaze, melt one cube and brush over chicken, pork, beef or veal while roasting, baking or grilling. Each cube will flavor 1 pound of meat. After the meat is cooked, remove to a warm plate, brush with additional meat glaze and cover well in a warm place for five minutes before serving.