chicken demi glace recipe
The Best chicken demi glace recipe
What I love most about this recipe is how it balances depth of flavor with simplicity. It’s made with real ingredients—chicken bones, vegetables, herbs—and simmers down into something that’s both indulgent and wholesome. There’s no mystery powder or shortcuts here, just good, honest cooking. Plus, it’s packed with nutrients from the slow-cooked bones and veggies, so it feels like a treat without the guilt. Whether I’m making a quick pan sauce for a weeknight meal or dressing up a holiday spread, this demi-glace is my go-to. It freezes beautifully too, so I always keep a batch on hand for when I need a little something extra.
Classic Chicken Demi-Glace
A rich, velvety chicken demi-glace that elevates any dish with deep, savory flavors. Perfect for drizzling over roasted meats, mashed potatoes, or as a base for gourmet sauces.
🥘Ingredients
- 4 lbs chicken bones (necks, backs, or wings)
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 onion, quartered
- 2 garlic cloves, smashed
- 1 bouquet garni (thyme, parsley, bay leaf)
- 8 cups cold water
- 4 cups homemade or high-quality chicken stock
- 1 cup dry red wine (optional, substitute with stock if avoiding alcohol)
- 2 tbsp tomato paste
- 1 shallot, finely minced
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Roast chicken bones on a baking sheet for 30-40 minutes until deeply browned, turning occasionally. -
2
In a large stockpot, combine roasted chicken bones, carrots, celery, onion, garlic, and bouquet garni. Cover with cold water and bring to a gentle simmer over medium heat. -
3
Skim off any foam that rises to the surface. Reduce heat to low and simmer uncovered for 3-4 hours, adding water as needed to keep ingredients submerged. Strain through a fine-mesh sieve lined with cheesecloth, discarding solids. Chill stock and remove solidified fat before proceeding. -
4
In a heavy-bottomed saucepan, heat olive oil and butter over medium heat. Add shallots and cook until softened, about 3 minutes. -
5
Stir in tomato paste and cook for 1 minute until fragrant. Deglaze with red wine (if using) and simmer until reduced by half. -
6
Add 4 cups of strained chicken stock and bring to a simmer. Reduce heat to low and cook uncovered for 1.5-2 hours, stirring occasionally, until reduced to about 1 cup of thick, syrupy sauce. -
7
Strain the demi-glace through a fine-mesh sieve or cheesecloth to remove any impurities. Season with salt and pepper to taste. Use immediately or store in the refrigerator for up to 1 week or freeze for up to 3 months.
🔧Equipment
- Large stockpot
- Fine-mesh strainer
- Cheesecloth or coffee filter
- Heavy-bottomed saucepan
- Wooden spoon
- Measuring cups and spoons
📊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 flavorful reduction made from chicken stock, often combined with aromatics, wine, and sometimes a small amount of tomato paste. Unlike regular chicken stock, which is light and thin, demi-glace is thickened through reduction until it coats the back of a spoon. It has a deeper, more concentrated flavor and a glossy texture, making it ideal for sauces, glazes, and finishing dishes.
2. Can I make chicken demi-glace without wine?
Yes, you can omit the wine, but it will slightly alter the flavor profile. Wine adds acidity and depth, so if you skip it, consider adding a splash of vinegar (like balsamic or red wine vinegar) or a bit of lemon juice to balance the richness. You can also increase the amount of aromatics (onions, carrots, celery) or use a small amount of tomato paste for complexity.
3. How long does homemade chicken demi-glace last, and how should I store it?
Homemade chicken demi-glace can be stored in the refrigerator for up to 5–7 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. To use, thaw overnight in the fridge or gently reheat from frozen in a saucepan with a splash of water or stock.
4. Why is my demi-glace too thin or too thick?
If your demi-glace is too thin, it likely needs more reduction—simmer it uncovered over low heat until it reaches the desired consistency. If it’s too thick, thin it with a little warm chicken stock or water. The ideal texture should be syrupy, coating a spoon but still pourable. Over-reducing can make it gluey, so watch it closely in the final stages.
5. Can I use store-bought chicken stock to make demi-glace?
Yes, but for the best results, use high-quality, low-sodium stock and reduce it by at least half to concentrate the flavors. Store-bought stock is often less gelatinous than homemade, so you may need to add a small amount of unflavored gelatin (about ½ tsp per cup of stock) to achieve a glossy, rich texture. Simmering with roasted bones or chicken wings can also enhance depth.
