Step 1

Roast the head at 350 F for 45 minutes or until browned, then put into an 8 qt slow cooker with the remaining ingredients. Cook on low for 48 hours, then strain.

Step 2

Chill the glace, skimming any fat that rises to the surface and discarding. Inspect the glace and it's set-it should be very firm like jello. If it isn't firmly set, you can reduce it in a small pan to concentrate it, just keep an eye on it.

Step 3

After the glace is done, t can be refrigerated for up to a week. I like to freeze it in ice cub trays, vacuum-sealed and kept in the freezer to use as needed.