Chicken Demi-Glace Recipe

Pouring chicken demi glace in a thin stream onto a white plate with chicken and broccolini.

5 from 1 vote

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.

Prep Time5

Cook Time2

Total Time2 5

Course: sauces

Cuisine: French

Servings: servings

Calories: 131kcal

Author: Mike Cleavenger

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