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. However, in our version of our recipe, we have used chicken wings. 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 in a pot and extracting the pronounced flavor. Remove the bones and add white wine, onion, carrot, celery, leek, peppercorns, and bay leaves in it. Boil and cook for 1-2 hours. Cook once so that the mixture gets reduced by three-fourths.
The simmering of bones gives you richer and thicker sauce. To achieve the base with complex flavors, Demi-glace can also be spun into soups and stews. 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 any further ado, let’s check out the entire recipe and other information.
In case you wish to make some more sauces, check out the other sauce recipes follow the links.
Other Suace Recipes That You Can Try
- Hoffman House Cocktail Sauce
- Mac And Cheese Bar
- Thai Sweet Chili Sauce
- Tomato Basil Pizza Sauce
- Homemade Eel Sauce
- Tasty Chamoy Sauce
- Best Cajun Alfredo Sauce
- Easy Duck Sauce
- Quick Chili Cheese Dip
- Spicy Ranchero Sauce
What Equipment Will You Need To Make Chicken Demi-Glace?
- Stockpot – To bring the chicken wings and bones to a proper boil, use a big stockpot with a lid to cover.
- Mesh Strainer – Use a large mesh strainer to strain off the excess chicken or bone mixture. When you strain off, you will see a thick brown-colored stock.
- Saucepan – Either you can use the same stockpot to refrigerate the Demi-glace stock, or the saucepan can do the work.
- Oven – Roast chicken wings and beef chunks in the oven for two hours.
How Much Time Will You Need To Make Chicken Demi-Glace?
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 13 Hours | 13 Hours and 10 Minutes |
What Ingredients Will You Need To Make Chicken Demi-Glace?
- Chicken Wings – Well-known demi-glace is made with chicken wings and their bones.
- Beef – Take chewy beef cut including big hunk of leg bones. It is an appropriate cut of meat used to prepare demi-glace.
- Onion – Add onions to enrich your chicken demi-glace with a sweet and peppery flavor.
- Tomato Paste – Slather a few tablespoons of tomato paste all over the chicken wings to enhance the roasted flavors.
- Oil – Grease the roasting tray with any vegetable oil of your choice.
- Water – While boiling on a simmer flame, the stock will keep reducing. So, to boil the chicken wings and bones, keep a minimum of three liters of water.
- Salt – Add salt to your taste.
Steps To Make Chicken Demi-Glace
1. Set In Motion
Put the oven at convection at 400 degrees Fahrenheit. Grease the roasting tray with some vegetable oil to roast the chicken, beef, and onions. Place the chicken wings on one roasting tray and the beef shanks along with onions on the other roasting tray. Place the roasting trays in the oven and roast the meat for 45 minutes.
2. Next Step
Remove the roasting trays and flip the chicken wings, beef shanks, and onions to cook on the other side. Before you flip the chicken wings, make sure you slather some tomato paste all over the chicken wings. Put the roasting trays back and let the chicken and beef roast for another 35 minutes.
3. Stove’s Turn
Now when all the chicken wings and beef shanks are roasted, place them into the stockpot. Add some water without submerging the meat chunks. Cover the pot with a lid and let it simmer for 12 hours. Keep checking the stockpot and adding the water accordingly.
4. Refrigerating Time
After 12 hours strain off the demi-glace and remove the meat chunks from the stockpot. Let it cook down for sometime and refrigerate overnight to remove all the excess fat. The next day when you see the bowl full of demi-glace, you will see the excess fat on the top. Remove the fat and simmer for the last time.
5. Last Step
Finally, remove the fat and simmer for the last time. Turn off the flame when the demi-glaze is thickened. 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.
The demi-glaze sauce can be further poured on top of the grilled steaks and fried snacks. The jelly, thick, and flavorful chicken demi-glace is ready! Serve it with any of your favorite grilled or stewed dishes.
Nutritional Information
| Calories | 106 kcal |
| Carbohydrates | 12 g |
| Protein | 4 g |
| Sodium | 210 mg |
| Sugar | 1 g |
How Will Chicken Demi-Glace Look And Taste Like?
Chicken demi-glace is an important and traditional element in French cuisine. It is intensely flavored with a lip-smacking, smooth, and silky texture. It is an incredibly rich sauce used in classic stews, dishes, and base for other sauces.
Recipe Card
Chicken Demi-Glace Recipe
Equipment
Ingredients
- 1 lb. Chicken Wings
- 1 pound Beef
- 1 ½ cup Chopped Onions
- 2 tablespoons Tomato Paste
- 2 tablespoons Oil
- 4 liters Water
- 1 tablespoon Salt
Instructions
- Put the oven at convection at 400 degrees Fahrenheit. Grease the roasting tray with some vegetable oil to roast the chicken, beef, and onions.
- Place the chicken wings on one roasting tray and the beef shanks along with onions on the other roasting tray.
- Further, place the roasting trays in the oven and roast the meat for 45 minutes.
- Remove the roasting trays and flip the chicken wings, beef shanks, and onions to cook on the other side.
- Before you flip the chicken wings, make sure you slather some tomato paste all over the chicken wings.
- Put the roasting trays back and let the chicken and beef roast for another 35 minutes.
- Now when all the chicken wings and beef shanks are roasted, place them into the stockpot.
- Add some water without submerging the meat chunks. Cover the pot with a lid and let it simmer for 12 hours.
- Keep checking the stockpot and adding the water accordingly.
- After 12 hours strain off the demi-glace and remove the meat chunks from the stockpot. Let it cook down for sometime and refrigerate overnight to remove all the excess fat.
- The next day when you see the bowl full of demi-glace, you will see the excess fat on the top.
- Remove the fat and simmer for the last time. Turn off the flame when the demi-glaze is thickened.
- 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.
- The demi-glaze sauce can be further poured on top of the grilled steaks and fried snacks.
- The jelly, thick, and flavorful chicken demi-glace is ready! Serve it with any of your favorite grilled or stewed dishes.
Video
Nutrition
Frequently Asked Questions (FAQs)
What is demi-glace sauce made of?
The demi-glaze sauce is prepared with beef or chicken stock. The traditional demi-glaze French version is made with veal stock.
Is there such a thing as chicken demi-glace?
The chicken demi-glaze is a sauce prepared with beef, chicken, or veal stock. The taste of this sauce is succulent and satiating.
What is chicken demi-glace used for?
Chicken demi-glaze is used as a stand-alone sauce in classic dishes or as a base for other sauces.
Is demi-glace a mother sauce?
Yes the traditional French demi glaze is a mother sauce.
Conclusion
I hope you have liked this recipe of chicken demi-glace. Make it at your home. Please share your experiences and reviews with us by commenting down in the comments section below.
