Thoughtful delivery service

Easy 30 day returns

Certified Reviews

Description

Chicken Stock | GlaceMade by hand in the Hudson Meats kitchen and made like you would at home. The Chicken Glace takes our in house Chef 2 days to make using free range chicken bones. Over 2 nights, the Chef makes the chicken glace, using pastured pork trotters to create a natural gelatin. Chicken Glace is a concentrated full of flavour chicken stock. To make to a regular liquid stock, add 1 container of glace and 2 containers of water to make 1 litre of chicken stock.

Resting will allow the turkey breast to finish cooking and for the meat to relax

The piglets are fattened on barley and maize for several weeks

Pierce thigh with a thin skewer to test whether turkey is cooked – the juices should run clear

2 x 100g Grass-fed scotch fillet steaks

Please select the grams required

Serve with grated parmesan cheese

Pour ½ cup water into baking tray

the Chef makes the veal glace

4 x thin beef sausages

pull the oven door ajar and allow the chicken to rest inside the oven for 5-10 minutes

Each t-bone steak is sliced to order

Beef cheeks are perfect for slow-cooking