Glossy Chicken Demi-Glace Recipe

Name: Chicken Demi-Glace Recipe
Prep time: 30 min
Cook time: 180 min
Total time: 270 min
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

Recipe Pin

Rich and thick, chicken demi-glace is one of the best sauces to serve with red meats like roasted and grilled steaks. Combining this sauce with the roasted veggies gives it a pronounced flavor and deeper color. So, today, let’s learn to make this recipe.

Demi-glace is French cuisine and is made by simmering bones. You can also try this recipe using chicken wings or chicken bones.

Demi-glace is one of the rich brown sauces from classic French cuisine, made by simmering bones, aromatics, and wine for days, which extracts the gelatin from the bones, concentrates the flavors and thickens the sauce.

However, we have used chicken wings in our recipe version. Now, brace yourself to make an awesome recipe and turn your meat dishes into a treasure.

Chicken demi-glace can be prepared by simmering chicken wings and extracting the pronounced flavor. Remove the bones and add white wine, onion, carrot, celery, leek, peppercorns, and bay leaves.

Boil and cook for 1-2 hours. Cook once so that the mixture gets reduced by three-fourths.

The simmering of bones gives you a richer and thicker sauce. Demi-glace can also be spun into soups and stews to achieve the base with complex flavours.

Moreover, you can store this demi-glace sauce made with chicken bones for up to 6.

This article will be your guide and tell you about the required equipment, ingredients, nutritional value, and proper steps. Now, without further ado, let’s check out the recipe and other information.

In case you wish to make some more sauces, check out the other sauce recipes follow the links.

Equipment Required

Oven: Roast chicken wings and beef chunks in the oven for two 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 in a bowl and let it refrigerate for some time.
Kitchen Tongs: Cook the veggies from both sides by flipping them with kitchen tongs.

Chicken Demi Glace Ingredients & Substitutions

Note: This recipe is big enough to serve six portions. 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
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 (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 submerge the bones, then slowly bring to a simmer for one hour.

Step 8

Season it with salt.

Step 9

Skim any impurities that float up 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 sauce while it is boiling to enhance the flavors.

FAQS About Chicken Demi Glace

What exactly is chicken demi-glace?

Chicken demi-glace is an intensely concentrated sauce made by reducing chicken stock and brown sauce (or Espagnole) until thick and flavorful. It’s commonly used as a base for sauces in French cuisine or drizzled over roasted meats for extra depth.

Can I make chicken demi-glace without veal or beef bones?

Yes! A proper chicken demi-glace uses only chicken bones and trimmings. Roasting the bones and including aromatic vegetables like carrots, celery, and onions helps develop deep flavor, even without veal.

How do I achieve the perfect texture and consistency?

The key is slow, steady simmering and frequent skimming of impurities. As it reduces, it should coat the back of a spoon and have a glossy, syrupy texture. Avoid boiling, as it can make the sauce cloudy.

What dishes pair well with chicken demi-glace?

It’s perfect for enhancing roasted chicken, pan-seared meats, mashed potatoes, mushroom dishes, or even in risottos and gravies.

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	106 kcal
Carbohydrates	12 g
Protein	4 g
Fat	5 g
Cholesterol	8 mg
Sodium	210 mg
Sugar	1 g
Calcium	56 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 during the cooking process.
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 or Roasted meats like Turkey or Steak.

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

More Recipes That You Can Try

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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 commenting down in the comments section below.

Leah Fleming

May 31, 2025 at 10:25 pm

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.