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Now this is how to cook carrots: follow Julia Child&#39;s lead and simmer them slowly in a sweet-savory mixture of brown stock (our Glace de Viande), butter, and a little sugar. The liquid is cooked down to a deeply flavored, shiny glaze that coats the tender carrots. They&#39;re the perfect complement to a holiday roast, although you may be tempted to just eat a plate of them with no accompaniment at all. Julia would probably approve.

Julia&#39;s Carrots

tablespoon Glace de Viande Gold® or Glace de Veau Gold® dissolved in 1 1/2 cups hot water

sugar

black pepper, plus additional as needed

unsalted butter

peeled,

Salt

parsley

In a large saucepan, whisk together the dissolved&amp;nbsp;Glace de Viande Gold®, sugar, pinch of pepper, and butter over medium heat until the butter is melted.&amp;nbsp; Add the carrots and stir to combine.

Bring the liquid to a simmer, cover the pan, reduce the heat to low (but make sure the liquid is still at a simmer), and cook for 30 to 40 minutes, until the carrots are tender and the liquid has reduced to a syrupy glaze.&amp;nbsp; If the liquid does not reduce enough while the carrots cook, remove them with a slotted spoon, set them aside, boil the liquid until it reduces to a glaze, then return the carrots to the pan.&amp;nbsp; Season to taste with salt and additional pepper.

Stir gently to coat the carrots with glaze and serve them sprinkled with parsley.

Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine. Ladle it over grilled or sautéed fish, chicken, or vegetables, or try it with succulent slices of roast lamb.

Sauce Provençal

olive oil

shallots

garlic,

Herbes de Provence

dry white wine

ounces Jus de Poulet Lié Gold® (or Demi-Glace de Veau Gold®, Demi-Glace Gold® or Veggie-Glace Gold®)

water

medium tomato, peeled, seeded and chopped (about 1/2 cup)

chervil

Salt and black pepper

Heat the olive oil in a saucepan over medium heat. &amp;nbsp;Add the shallots, garlic and Herbes de Provence to the pan and sauté for 1 to 2 minutes or until the shallots are translucent.

Add the wine, bring the mixture to a boil, and cook until the wine is reduced to 2 tablespoons.

Add the&amp;nbsp;Jus de Poulet Lié Gold®and water and whisk until the&amp;nbsp;Jus de Poulet Lié Gold®&amp;nbsp;is&amp;nbsp;dissolved. Bring the mixture to simmer and add the tomatoes, chervil, and parsley.&amp;nbsp; Simmer for 1-2 minutes and season with salt and pepper to taste.

This hearty, satisfying soup is the perfect dish for a chilly winter day. Add a salad and some country bread and you have a warming and delicious meal!

Split Pea Soup with Ham

onion,

carrots,

celery,

thyme

oregano

bay leaf

smoked ham hocks

ounces Fond de Poulet Gold® dissolved in 10 cups hot water

Warm the oil in a large soup pot over medium heat.&amp;nbsp; Add the onion, carrots, and celery and cook until the vegetables are tender, about 5 minutes.&amp;nbsp; Add the garlic, oregano, thyme, and bay leaf and cook, stirring, one more minute.

Add the peas and ham hocks to the pot, then pour in the reconstituted&amp;nbsp;Fond de Poulet Gold®.&amp;nbsp; Bring to a simmer and cook for about 1 1/2 hours, stirring&amp;nbsp; occasionally, until the peas are tender.

Remove the ham hocks from the pot and set them aside to cool a bit.&amp;nbsp; Purée the soup in batches in a blender (or use an immersion blender) and return it to the pot.

When the ham hocks are cool enough to handle, cut the skin off, remove the ham from the bones, and dice it.

Add the diced ham to the soup, return it to a simmer for 2-3 minutes, and season to taste with salt and pepper.

Succulent, golden brown roast chicken in a sauce brimming with the flavors of the south of France: garlic, white wine, tomatoes, olives, mushrooms, fennel, and basil. Serve it with crisp roast potatoes and a bountiful green salad dressed with a light vinaigrette.

Roast Chicken Provençal

chicken

tablespoons Graisse de Canard Gold® or olive oil

Herbs of Provence

mushrooms

fennel

teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water

plum tomatoes,

olives

basil,

Preheat the oven to 450 degrees. Remove the packet of giblets from the cavity of the chicken and save for another use, if you like. Pull away any loose fat from around the opening. Rinse the chicken inside and out, and pat dry with paper towels.

Sprinkle the inside of the bird with salt and pepper. Rub the outside of the chicken with the&amp;nbsp;Graisse de Canard Gold®, and sprinkle with the Herbs of Provence and more salt and pepper.

Put the chicken, breast side up, on a rack over a roasting pan. Roast for 15 minutes. Reduce the heat to 375 degrees and continue roasting for about 45 minutes for a total of about an hour.&amp;nbsp; The chicken is done when the leg wiggles freely in its joint and the juices run clear from the thigh when you pierce it with a fork. A thermometer inserted into the lower, meaty part of the thigh should register 170 degrees.

Set the chicken on a cutting board, breast side down, and tent it with foil to keep it warm while you make the sauce.

Remove the rack from the roasting pan. Tilt the pan, spoon off all but about a tablespoon of the fat, and place the pan on a burner over medium heat.&amp;nbsp; Add the onion and sauté until is is just tender, about 3 minutes.&amp;nbsp; Add the garlic and sauté for another minute.&amp;nbsp; Add the mushrooms and fennel and sauté until they have softened, 4-5 minutes more.

Pour the wine into the pan and cook until the wine had reduced by half, to about 4 tablespoons.&amp;nbsp; Add the diluted&amp;nbsp;Glace de Poulet Gold®&amp;nbsp;and bring the liquid to a simmer.&amp;nbsp; Add the tomatoes and olives and simmer until the sauce is slightly thickened, about 3 minutes.

Add the basil and season to taste with salt and pepper.&amp;nbsp; Carve the chicken and serve it with the sauce spooned over the top, sprinkled with more chopped basil.

Marinated in soy sauce and lime juice with ginger, garlic, and spices, chicken breasts are ready for a quick grill. You&#39;ll simmer the marinade with our Glace de Poulet Gold and add a little sesame oil and cilantro to make the perfect sauce.

Grilled Chicken with Asian Lime Ginger Sauce

lime

lime juice

soy sauce

ginger

five-spice powder

chicken breasts

Vegetable oil

sesame oil

cilantro,

black pepper

Whisk together the first seven ingredients in a small bowl to make the marinade.&amp;nbsp; Place the chicken breasts in a large resealable plastic bag or a shallow glass dish and pour the marinade over them.&amp;nbsp; Reseal the bag (or cover the dish) and refrigerate for about an hour, turning the bag (or the chicken) over a couple of times.&amp;nbsp; While the chicken is marinating, preheat the grill.

Remove the chicken from the marinade and pat it dry.&amp;nbsp; Transfer the marinade to a saucepan and whisk in the diluted&amp;nbsp;Glace de Poulet Gold®.&amp;nbsp; Bring the mixture to a rapid simmer and cook until it thickens to the desired consistency, 10-15 minutes.

Meanwhile, brush the chicken lightly with vegetable oil and grill it until cooked through, turning once, 3-5 minutes per side.

Finish the sauce by stirring in the sesame oil and cilantro and adding ground pepper to taste.

Serve the chicken sliced with the sauce spooned over the top.&amp;nbsp; Garnish with additional cilantro.

Mushrooms, tomatoes, and red wine make a savory, chunky sauce for braised chicken in this classic dish. Serve it with a side of roasted garlic mashed potatoes for a hearty dinner.

Slow-Cooked Hunter-Style Chicken

All-purpose flour

vegetable oil

onions

carrots

celery

all-purpose flour

dry red wine (preferably

ounces Glace de Poulet Gold®

Roma tomatoes

tarragon

Season the chicken with salt and pepper and coat with flour, patting off the excess.

Heat the oil in a large, heavy pan over medium heat. &amp;nbsp; Add the chicken to the pan and brown it lightly on all sides, 8 to 10 minutes. Remove the chicken from the pan and transfer it to a 6- to 8-quart slow cooker. Discard all but 1 tablespoon of oil from the pan.

Lower the heat to medium-low, and add the garlic, onion, carrots, and celery to the pan; cook for 2 to 3 minutes, stirring frequently. Stir in the 6 tablespoons of all-purpose flour. &amp;nbsp;Stir in the wine and&amp;nbsp;Glace de Poulet Gold®&amp;nbsp;and bring the mixture to a simmer, stirring until the glace is dissolved.

Pour the wine/vegetable mixture over the chicken in the slow cooker. Add the mushrooms, tomatoes and their juices, and Herbes de Provence; stir to mix.

Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.

Transfer the chicken to a serving platter. Stir the tarragon into the sauce remaining in the slow cooker, and season it to taste with salt and pepper. Pour the sauce over chicken to serve.

In Cajun cuisine, Sauce Piquant is a spicy, tomato-based stew made with any type of meat. &quot;Piquant&quot; comes from the French for &quot;to prick or sting,&quot; which is exactly what this stew is supposed to do, in a zesty, flavorful way, of course. In a similar spirit, our traditional French Sauce Piquant is tangy and slightly acidic, perfect for cutting through the rich, smoky flavors of grilled pork, beef, lamb, or vegetables.

Sauce Piquant

shallot, minced

white wine vinegar

Gold® (or Demi-Glace

cornichons (sour gherkin pickles)

capers

In a small saucepan over medium heat, combine the shallot, wine, and vinegar, and bring the mixture to a boil. Cook until the liquid is reduced by 3/4, to a little over 1/4 cup.

Reduce the heat, add the reconstituted&amp;nbsp;Demi-Glace Gold®, bring to a low simmer, and cook for 10 minutes, until the sauce coats the back of a spoon.

Stir in the cornichons, capers, and herbs. Season to taste with salt and pepper. Finish by whisking in the butter until it has melted into the sauce.

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Julia's Carrots

Sauce Provençal

Split Pea Soup with Ham

Roast Chicken Provençal

Grilled Chicken with Asian Lime Gin...

Slow-Cooked Hunter-Style Chicken

Sauce Piquant

Top 7 recipes by product recipes from across the web

The most viewed recipes by product recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Julia&#39;s Carrots

Sauce Provençal

Split Pea Soup with Ham

Roast Chicken Provençal

Grilled Chicken with Asian Lime Gin...

Slow-Cooked Hunter-Style Chicken

Sauce Piquant

The most viewed recipes by product recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Julia's Carrots