White Chaufroix for Poultry

Ingredients

• 1 cuartillo (roughly 1 cup) poultry sauce made with caldo (poultry stock)
• 1 cuartillo (roughly 1 cup) aspic or meat gelatin (aspic)

Instructions

1. Heat one cuartillo of sauce made from poultry caldo in a pot.
2. Add an equal amount of aspic or meat gelatin.
3. Reduce over heat until the mixture is halved in volume.
4. Finish as described in the previous sauce recipe.