This Chicken Demi-Glace is my favorite kitchen secret because finding veal bones at a local grocery store is nearly impossible. By using chicken, you create a universal demi-glace that's perfect for finishing roasted chicken, braised beef, or vegetables.
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If you're looking to sharpen your butchery skills, my guide on How to Break Down a Whole Chicken will get you started. Not only is it cost-effective, but you'll also be left with chicken bones for a Roasted Chicken Stock, which eventually reduces down into this Chicken Demi-Glace.
While I love the versatility of this sauce, you can apply these same techniques if you ever source veal bones from a local butcher. Reducing a Veal Stock into a traditional Demi-Glace Sauce is a classic move, and it's exactly how I finish my Red Wine Braised Short Ribs.
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Ingredients
- Chicken Stock - A roasted chicken stock will give you a deep and rich final sauce.
- Red Wine - For acidity, depth, and flavor.
- Tomato Paste - Helps to caramelize vegetables for a rich and deep color sauce.
- Sugar - Helps to balance acidity.
- Mirepoix - Combination of onions, celery, and carrots.
See recipe card for quantities.
How To Make Chicken Demi-Glace
Step 1: Heat a small amount of oil in a large heavy-bottomed pan over medium-high heat. Add your mirepoix (onions, carrots, and celery) and sauté until they begin to deeply brown, about 5 to 7 minutes.
Stir in the sugar and tomato paste, cooking for another 3 minutes. You're looking for the vegetables to become fully caramelized.
Step 2: Pour in red wine to deglaze the pan, using a wooden spoon to scrape up all those flavorful browned bits (the fond) from the bottom.
Continue to simmer until the wine is reduced au sec-meaning it's cooked down until almost all the liquid has evaporated.
Step 3: Pour in your Roasted Chicken Stock and bring the mixture to a rolling boil. Once it hits a boil, immediately turn the heat down to a low, steady simmer.
Step 4: Allow the stock to reduce gently over the next 1 to 2 hours. Since we started with 5 quarts of liquid, you're looking for it to reduce down to a concentrated 1 quart of Chicken Demi-Glace. You'll know it's ready when the sauce is dark, glossy, and thick enough to 'coat the back of a spoon.
Chef Tip
Simmer the stock gently for 1-2 hours, skimming regularly to remove impurities and preserve the aromatics for a clean sauce.
Quick Storage Guide
- Fridge: 5 days in airtight container
- Freezer: 6 months
- Pro Tip: Freeze in ice cube trays, pop them out and store them in a freezer bag to prevent freezer burn and save space.
More Sauce Recipes
📖 Recipe
Chicken Demi-Glace Recipe
Ingredients
- 1 tablespoon canola oil
- ¼ cup chopped onion small diced
- 2 tablespoons carrot, chopped small diced
- 2 tablespoons celery, chopped small diced
- 1 teaspoon sugar
- 2 tablespoons tomato paste
- 1 cup red wine
- 5 quarts chicken stock
Instructions
- Heat oil in a large pot. Add onion, carrot, and celery, then cook until lightly browned. Add sugar and tomato paste, then cook until caramelized.
- Pour in red wine, scrape the bottom of the pot, and reduce by 75%.
- Stir in chicken stock and bring to a gentle simmer, and reduce for 2 hours over a medium-low heat.
- Strain through a fine mesh strainer to remove vegetables.
- Return liquid to the pot and simmer until reduced to about 1 quart, thick enough to coat a spoon.
- Use immediately or cool and freeze in ice cube trays.
Notes
- Freeze in ice cube trays, pop them out and store them in a freezer bag to prevent freezer burn and save space.
Nutrition
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Mike Cleavenger says
A great sauce to have in your back pocket to finish any type of dish.