chicken demi glace recipe
The Best chicken demi glace recipe
What really sold me on this recipe was how simple it is to make once you get the hang of it. It’s just chicken stock, a few aromatics, and time, but the reduction process transforms it into something special. I love that it’s not loaded with preservatives or weird additives like store-bought versions, and since it’s made from scratch, I can control the sodium and keep it as healthy as possible. It’s also a great way to use up leftover roasted chicken or bones, so nothing goes to waste. I make a big batch every few weeks and freeze it in small portions, so I always have some on hand for a quick weeknight dinner or when I’m cooking for company. It’s one of those recipes that feels fancy but is actually practical, and that’s the kind of cooking I’m all about.
Classic Chicken Demi-Glace
A rich, velvety demi-glace made with chicken stock, red wine, and aromatic vegetables. Perfect for elevating sauces, braised dishes, or as a base for gourmet meals.
🥘Ingredients
- 4 lbs chicken bones (necks, wings, or carcasses)
- 2 tbsp vegetable oil
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 head of garlic, halved horizontally
- 1 bouquet garni (thyme, bay leaf, parsley stems tied together)
- 8 cups cold water
- 4 cups homemade or high-quality chicken stock
- 1 cup dry red wine (such as Cabernet Sauvignon)
- 1 shallot, finely minced
- 1 tbsp tomato paste
- 1 tbsp unsalted butter
- 1 tsp black peppercorns
- 1 sprig fresh thyme
- Salt to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Toss chicken bones with vegetable oil and spread on a baking sheet. Roast for 30-40 minutes until deeply browned, turning occasionally. -
2
In a large stockpot, add the roasted chicken bones, onion, carrots, celery, and garlic. Cover with 8 cups of cold water and bring to a boil over high heat. -
3
Reduce heat to low and skim off any foam that rises to the surface. Add the bouquet garni and simmer uncovered for 2-3 hours, skimming occasionally, until the stock is rich and flavorful. -
4
Strain the stock through a fine-mesh strainer lined with cheesecloth (if using) into a clean pot. Discard the solids. You should have about 4 cups of stock. -
5
In a heavy-bottomed saucepan, melt the butter over medium heat. Add the shallot and cook until softened, about 3 minutes. Stir in the tomato paste and cook for 1 minute. -
6
Deglaze the pan with red wine, scraping up any browned bits. Simmer until the liquid is reduced by half, about 5 minutes. -
7
Add the strained chicken stock, peppercorns, and thyme sprig. Bring to a boil, then reduce heat to low and simmer uncovered for 1-1.5 hours, skimming occasionally, until the liquid reduces to about 2 cups and coats the back of a spoon. -
8
Strain the demi-glace through a fine-mesh strainer into a clean container. Season with salt to taste. Use immediately or cool and store in the refrigerator for up to 5 days or freeze for up to 3 months.
🔧Equipment
- Large stockpot
- Fine-mesh strainer
- Cheesecloth (optional)
- Heavy-bottomed saucepan
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Demi-Glace Works
❓ Frequently Asked Questions About Chicken Demi-Glace
1. What is chicken demi-glace and how is it different from regular chicken stock?
Chicken demi-glace is a rich, intensely flavored sauce made by reducing chicken stock and sometimes adding additional ingredients like wine, aromatics, or a roux. Unlike regular chicken stock, which is light and thin, demi-glace is thick, glossy, and concentrated—almost syrupy in consistency. It’s often used as a base for sauces or to enhance the depth of dishes like braises, stews, or pan sauces.
2. Can I make chicken demi-glace without a pressure cooker?
Yes! While a pressure cooker speeds up the reduction process, you can make demi-glace on the stovetop. Simmer the stock uncovered over low heat for several hours, skimming off any impurities that rise to the surface. The key is patience—it may take 4-6 hours (or longer) to achieve the right consistency. A wide, shallow pot helps evaporate the liquid faster.
3. How long does homemade chicken demi-glace last in the fridge or freezer?
Homemade chicken demi-glace will keep in the refrigerator for up to 5 days in an airtight container. For longer storage, freeze it in ice cube trays, then transfer the cubes to a freezer bag for up to 3 months. Thaw in the fridge or gently reheat from frozen in a saucepan. Always bring it to a simmer before using to ensure food safety.
4. What’s the best way to use chicken demi-glace in recipes?
Chicken demi-glace is incredibly versatile! Use it to:
– Enrich sauces: Deglaze pans with demi-glace for a quick pan sauce (e.g., for chicken piccata or pork chops).
– Boost soups/stews: Stir a spoonful into chicken noodle soup or coq au vin for deeper flavor.
– Glaze proteins: Brush it over roasted chicken, turkey, or vegetables for a glossy finish.
– Make gravy: Whisk it into roux-based gravies for Thanksgiving or roast dinners.
– Enhance risottos/pasta: Swirl a little into the final dish for umami richness.
5. Can I substitute store-bought chicken stock for homemade when making demi-glace?
You can, but the results won’t be as rich. Store-bought stock often lacks the gelatin and depth of homemade, which are key to a velvety demi-glace. If using store-bought, opt for low-sodium, high-quality stock and reduce it by at least half to concentrate flavors. For best results, simmer it with aromatics (onion, carrot, celery, herbs) and a splash of wine before reducing.