Rich and thick, chicken demi-glace is one of the best sauces to serve with red meats, such as roasted and grilled steaks. Combining this sauce with the roasted veggies gives it a pronounced flavor and deeper color.
Demi-glace is a French culinary technique in which bones, aromatics, and wine are simmered for days to extract the gelatin from the bones, concentrate flavours, and thicken the sauce.
I have used chicken wings in our recipe version. All you have to do is simmer chicken wings to extract their pronounced flavour. Boil and cook for 1-2 hours until the mixture is reduced by three-fourths.
Demi-glace can also be used to spin soups and stews into a base with complex flavours. Moreover, you can store this demi-glace sauce made with chicken bones for up to 6.
This article will serve as your guide, outlining the required equipment, ingredients, nutritional value, and proper steps. Now, without further ado, let’s check out the recipe and other information.
Equipment Required
- Oven: Roast chicken wings and beef chunks for 2 hours.
- Roasting Tray: Roast the veggies, wings, and beef shanks on a greased roasting tray.
- Stockpot: Bring the chicken wings and bones to a proper boil, and use a big stockpot with a lid to cover.
- Mesh Strainer: Use a large-mesh strainer to strain out the excess chicken or bone mixture. When you strain off, you will see a thick, brown-colored stock.
- Bowl: Strain off the demi-glace into a bowl and refrigerate for a while.
- Kitchen Tongs: Cook the veggies from both sides by flipping them with kitchen tongs.
Chicken Demi Glace Ingredients & Substitutions
Note: This recipe serves six. If you want to make more or less, you must adjust the recipe accordingly.
- 1 lbs Chicken Bones, Neck, and Wings
- 150 ml Red Wine
- 1Â Onion
- 2 Carrot Peeled, 1-inch pieces
- 1 Leek
- ½ Celery root Peeled, 1-inch pieces
- 2 Teaspoons Tomato paste
- 3 sprigs of Thyme
- 2 Bay Leaves
- 10 Black Peppercorns
- 1 Teaspoon Salt
- 1 Cup Water
- 1 Tablespoon Butter (while serving)
Preparation And Cooking Time
| Preparation Time | Cooking Time | Resting Time | Total Time |
|---|---|---|---|
| 30 Minutes | 3 Hours | 1 Hour | 4 Hours 30 Minutes |
How To Make Chicken Demi Glaze At Home
Step 1
Take a pot, add onions, carrots, celery, and leeks.
Step 2
Further, add tomato paste.
Step 3
Lay chicken wings and necks on a sheet tray with a rack, and roast for 30 minutes, flipping halfway through.
Step 4
Put the roasted chicken wings and neck in the pot.
Step 5
Add the wine to the pot with the chicken.
Step 6
Further, add thyme, 2 bay leaves, and 10 black peppercorns.
Step 7
Add enough cold water to just cover the bones, then slowly bring to a simmer and cook for 1 hour.
Step 8
Season it with salt.
Step 9
Skim any impurities that float to the surface during the reduction. Let this sit for 15 minutes before straining.
Step 10
Strain off the demi-glace and remove the meat chunks from the stockpot.
Step 11
Let it cool for a while, then refrigerate for 1 hour to drain the excess fat.
Step 12
Remove the fat and add butter. Over high heat, reduce the jus until it coats the back of a spoon.
Step 13
Let it cool, then put the demi-glace into the ice cube tray. When the ice cubes are ready, use them to roast the steaks.
Expert Tips That I Recommend
- You need a long boiling time to break down the meat and draw out its nutrients and taste, achieving that rich, meaty flavor.
- You can roast the vegetables and chicken in the oven to start this recipe off if you prefer. It should also give you a great flavor and may let you be a little more hands-off at the start. Try both methods and see which one gives you a better sauce!
- Many freeze or refrigerate this rich stock in ice cube trays and add one or two to bigger sauces, as it is too rich. You can use it as the base for any stew, soup, or gravy.
- Try adding some herbs while cooking to further enrich the glaze’s flavor. In general, you won’t need them, but if there’s a herb you particularly love, sprinkle a little into the boiling sauce to enhance the flavors.
FAQS About Chicken Demi Glace
Nutritional Information Per Serving
While Chicken Demi Glace is rich in flavor, it’s also relatively high in sodium and fat due to the slow reduction of chicken bones, skin, and aromatic vegetables. That said, it’s typically used in small amounts, as a sauce or base rather than a main dish, which helps keep calorie intake modest per serving. Check out the nutritional information below.
| Calories | 57 kcal |
| Carbohydrates | 5 g |
| Protein | 1 g |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Polyunsaturated Fat | 0.1 g |
| Monounsaturated Fat | 0.5 g |
| Trans Fat | 0.1 g |
| Cholesterol | 5 mg |
| Sodium | 424 mg |
| Potassium | 109 mg |
| Fiber | 1 g |
| Sugar | 2 g |
| Vitamin A | 340 IU |
| Vitamin C | 4 mg |
| Calcium | 23 mg |
| Iron | 1 mg |
The beauty of chicken demi-glace lies in its adaptability to various dietary preferences. As it’s often homemade, you have complete control over what goes in, making it a versatile component for many health-conscious or specialized meal plans.
Recipe Variation For Different Diets
- Gluten-Free: Skip flour or any thickening agents that contain gluten. Let the demi-glace reduce naturally for a rich, velvety texture.
- Low-Sodium: Use unsalted chicken stock and control the seasoning manually. This way, you reduce sodium without affecting the depth of flavor.
- Low-Fat: Use skinless chicken and skim off any fat that rises to the surface during cooking.
- Paleo/Keto: Avoid any artificial thickeners or flours, stick to natural reduction methods, and ensure all ingredients are whole-food compliant.
Storing And Reheating This Recipe
Storing
- Refrigeration: Allow the demi-glace to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 5–7 days.
- Freezing: Portion it into ice cube trays or freezer-safe containers. Once frozen, transfer the cubes to a freezer bag for easy use later. It can last up to 3 months in the freezer.
Reheating
Reheat gently over low heat on the stove. Avoid boiling to maintain the sauce’s smooth texture and deep flavor. If it thickens too much, add a splash of chicken stock or water to loosen it.
What To Serve With This Recipe
Chicken Demi-Glace is a rich, concentrated sauce that elevates a wide variety of dishes. It pairs beautifully with Grilled Chicken, Roast Turkey, or Pork Chops.
You can spoon it over Mashed Potatoes or Salmon. It’s also an excellent base for pan sauces or gravies and can be stirred into risottos or stews for added complexity.
Printable Version
Chicken Demi-Glace Recipe
Ingredients
- 1 lbs Chicken Bones Neck and Wings
- 150 ml Red Wine
- 1 Onion
- 2 Carrot Peeled 1 inch pieces
- 1 Leek
- ½ Celery root Peeled 1-inch pieces
- 2 Teaspoons Tomato paste
- 3 sprigs of Thyme
- 2 Bay Leaves
- 10 Black Peppercorns
- 1 Teaspoon Salt
- 1 Cup Water
- 1 Tablespoon Butter
Equipment
- Oven
- Roasting Tray
- Stockpot
- Mesh Strainer
- Bowl
- Kitchen Tongs
Instructions
- Take a pot, add onions, carrots, celery, and leeks.
- Further, add tomato paste.
- Lay two pounds of chicken wings and necks on a sheet tray with a rack, and roast for 30 minutes, flipping halfway through.Â
- Put the roasted chicken wings and neck in the pot.
- Add the wine to the pot with the chicken.
- Further, add thyme, 2 bay leaves, and 10 black peppercorns.
- Add enough cold water to just cover the bones, then slowly bring to a simmer and cook for 1 hour.
- Season it with salt.
- Skim any impurities that float to the surface during the reduction. Let this sit for 15 minutes before straining.
- Strain off the demi-glace and remove the meat chunks from the stockpot.
- Let it cool for a while, then refrigerate for 1 hour to drain the excess fat.
- Remove the fat and add butter. Over high heat, reduce the jus until it coats the back of a spoon.
- Let it cool down and put the demi-glace into the ice cube tray. When the ice cubs are ready, use them to roast the steaks.
Notes
- You need a long boiling time to break down the meat and draw out its nutrients and taste, achieving that rich, meaty flavour.
- You can roast the vegetables and chicken in the oven to start this recipe off if you prefer. It should also work to give you a great flavour, and may let you be a little more hands-off at the start. Try both methods and see which provides you with a better sauce!
- Many freeze or refrigerate this rich stock in ice cube trays and add one or two to bigger sauces, as it is too rich. You can use it as the base for any stew, soup, or gravy.
- Try adding some herbs while cooking to further enrich the glaze’s flavour. In general, you won’t need them, but if there’s a herb you particularly love, sprinkle a little into the sauce while it is boiling to enhance the flavours.
Nutrition
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Conclusion
I hope you liked this chicken demi-glace recipe. Make it at your home. Please share your experiences and reviews with us by leaving a comment below.
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Please reread this and make the changes so it is not so confusing. It is poorly written. For an example you say to cook it down for awhile and then refrigerate overnight. It should say cool down for awhile not cook. Some could figure it out but it might not translate well for some. Thank you.