Jus De Poulet versus Glace De Poulet
Can someone familiar with the "More Than Gourmet" products tell me how use of "Jus De Poulet" would differ from use of "Glace De Poulet"? Would the Glace lend itself to more multipurpose uses, either good in a stock or in a sauce that is thickened by another ingredient? Thank you.
Glace De Poule. is the lighter (unadulterated) version of Jus De Poulet and, yes, I would agree that it would be more versatile than the Jus De Poulet in that you can always bind it using a roux of your own.
The Jus is for sauces and gravies and the Glace for stock. I learned that the hard way after ordering the Jus multi-pak off Amazon.