Chicken Glace De Viande (Mock Veal Glace De Viande) - cooking recipe

Ingredients

10 lbs chicken legs with thigh (** Wait until they are on sale to make this!)
1 1/2 - 2 lbs bone-in country-style pork ribs
extra virgin olive oil, as needed
2 -3 large onions, unpeeled,quartered
5 -6 cloves garlic, unpeeled,lightly crushed
3 -4 stalks celery, with leaves if possible,cut in 2 inch pieces
3 -4 large carrots, scrubbed and cut in 2 inch pieces
2 plum tomatoes, quartered
1 bunch parsley stems (or 1 bunch parsley if desired)
3 -4 large bay leaves
1 1/2 teaspoons whole black peppercorns

Preparation

Combine all ingredients in a large (at least 12 quart) stock pot, fill three-quarters full with COLD water, and bring to a slow boil, skimming off any scum that rises to the surface.
Add more water to bring level to 1\" from top of pot, and return to a boil.
Partially cover, if desired, and adjust heat so stock stays at an active simmer or very slow boil (should be bubbling lightly).
Simmer for at least 24 hours, adding more water every couple of hours as needed.
While sleeping, just reduce the heat slightly, cover completely, and go to bed; top up with water, increase heat, and return to a boil in the morning.
When done cooking, skim as much grease as possible from surface, and strain the broth into another container, pressing gently on the solids to extract as much stock as possible.
Discard solids.
Scrub pot well, and return to stovetop.
Degrease stock as completely as possible, and return to the pot.
You should have 4-5 quarts of stock at this point.
Bring to a full rolling boil, and reduce by about 90% (yes, until only 2-21/2 cups of thick syrup or paste remains).
You only have to pay close attention to the reducing stock for about the last 15-20 minutes to ensure the pot doesn't burn dry.
Allow to cool to room temperature, and transfer to a 1 quart Ziploc plastic bag.
Squeeze out all air, seal, and press to flatten.
Refrigerate until solidified, then freeze until needed.
To Use: Use in any recipe that calls for veal glace de viande or just a small amount of demiglace (which is probably calling for demiglace in error; they really mean glace de viande).
If the recipe calls for more than a couple tablespoons of demiglace, it probably really means demiglace, but you can still use a smaller amount of this.
Glace de viande can also be used to enrich any gravy or sauce, by just stirring in 1-2 Tbsp.
Just cut or break off a small chunk of the frozen glace de viande, and stir it into the sauce.
Just remember, this stuff is potent, equivalent to 10 times the amount of rich stock as the amount of glace de viande being used (1 Tbsp glace de viande= about 5 fl oz stock).