A chicken demi glace is a rich, concentrated sauce made by slowly simmering chicken stock and other flavorful ingredients to create an intensely savory flavor base. This versatile sauce adds incredible depth and complexity to a variety of dishes. But what exactly is a chicken demi glace, and why is it such a treasured ingredient for chefs? Here’s a complete guide to demystifying this luxurious culinary sauce.
The Origins and Meaning of Demi Glace
The term “demi glace” comes from French cuisine, literally translating to “half glaze.” It refers to a sauce that has been reduced by approximately half its original volume through slow simmering. This lengthy reduction process evaporates water content, concentrating the sauce’s flavor dramatically. While demi glace can be made from various meats, chicken demi glace specifically utilizes chicken bones, meat, and stock as its foundation.
A chicken demi glace usually starts with chicken stock that has extra chicken parts like wings, bones, and feet added to it. Mirepoix, which is a mix of onions, carrots, and celery, is also added to make the smell more interesting. Herbs like thyme and bay leaves provide subtle background notes. This rich stock simmers for hours while impurities are carefully skimmed off the top. Then it is mixed with espagnole sauce, which is one of the “mother sauces” in traditional French cooking and is made from stock, browned meat juices, and a dark roux.
The combined mixture simmers again, reducing slowly, as more impurities are skimmed off. Only after this lengthy process, sometimes taking multiple days, is the chicken demi glace finally complete – concentrated both in flavor and texture The result is a sauce with an incomparable richness and savory quality
Key Ingredients in Chicken Demi Glace
To achieve an optimal chicken demi glace. quality ingredients are essential at each step
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Chicken bones and parts – Bones and chicken wings or feet provide collagen and gelatin that gives body to the sauce High-quality pasture-raised chicken imparts superior flavor.
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Aromatic vegetables – Onions, carrots, celery, and leeks create a flavorful base.
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Herbs and spices – Thyme, bay leaves, parsley, whole peppercorns.
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Wine – Dry white wine adds acidity and fruitiness.
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Dark roux – Equal parts butter and flour, cooked slowly to a deep brown, adds richness when making the espagnole sauce component.
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Veal or beef stock – Can be used along with chicken stock in the espagnole sauce for more depth.
The quality of each element directly impacts the end result. When you use cheaper ingredients to save time, you give up complexity for ease of use.
TheCooking Process for Chicken Demi Glace
While homemade demi glace requires patience and technique, the process can be summarized in three main phases:
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Simmer the enriched chicken stock: Chicken parts are roasted with aromatic vegetables, then simmered in water for several hours. Skimming impurities is crucial during the long simmer.
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Prepare the espagnole sauce: A dark roux is made with flour and butter. Veal or beef stock and sauteed aromatics are added. The sauce simmers until thickened.
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Combine and reduce: About the same amount of chicken stock and espagnole sauce are mixed together. The mixture slowly gets thinner by gently simmering, and the impurities are constantly skimmed off the top. The demi glace is done when it has been cut in half or more.
The reduction phase is the most time consuming. The sauce gets thicker as the water evaporates, and the flavors blend together. It’s important not to rush this; it needs to simmer slowly for hours or even days for the best results. Skimming is also critical for clarity and purity of flavor. If you make demi glace right, it will cover the back of a spoon.
The Applications of Chicken Demi Glace
The uses for chicken demi glace are endless. Its deep savory flavor and silky texture make it a invaluable ingredient for both home cooks and professionals:
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Pan sauces – Deglaze a pan with wine or stock after searing meat or poultry. Add demi glace as a base for the sauce.
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Gravies – For the most luxurious Thanksgiving gravy, stir some demi glace into the gravy along with pan drippings.
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Braises and stews – Enhance flavor and richness by incorporating demi glace.
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Risottos – Mix in some demi glace when adding stock to risotto to amp up creaminess and savoriness.
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Glazing meats – Brush on demi glace during the last few minutes of roasting to give a beautiful crust to meats like chicken, pork, or beef.
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Soups – Add incredible mouthfeel and savory depth to any soup by finishing with a few spoonfuls of chicken demi glace.
The possibilities are truly endless. Even just a spoonful can elevate everything from vegetables to starches. Demi glace transforms ordinary dishes into extraordinary culinary masterpieces.
Tips for Making Chicken Demi Glace at Home
While very time consuming, making your own chicken demi glace is deeply rewarding. Here are some tips for success:
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Source high-quality chicken and bones, preferably pasture-raised. This makes a big difference.
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Spend time browning the chicken bones before simmering for optimal flavor extraction.
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Skim constantly during simmering. Impurities negatively impact flavor.
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Don’t rush reduction process. Let it simmer gently for hours, even days. Patience is required.
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Use ice cube trays to freeze for easy portioning. Thaw cubes as needed.
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Add a touch of Madeira or Cognac when finishing for extra sophistication.
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Start the process on a weekend when you can monitor and skim the simmering stock.
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Save veal or beef bones in the freezer to make your own stock for the espagnole sauce.
With meticulous technique, the right ingredients, and a lot of patience, an incredible demi glace can be crafted at home. The effort pays dividends in the form of one of the most fundamentally delicious ingredients imaginable.
Frequently Asked Questions
What’s the difference between stock and demi glace?
Stock is the foundation, made by simmering bones, aromatics, and some vegetables. Demi glace is a sauce made by reducing stock considerably to thicken it and concentrate flavors.
Can I use store-bought stock?
Yes, but homemade stock is better. If using store-bought, choose high-quality chicken stock.
Do I really need to make espagnole sauce?
It’s ideal, but can be omitted if you don’t have time. The demi glace just won’t have quite as much depth.
Can I make a vegan/vegetarian demi glace?
Yes! Use concentrated mushroom stock or vegetable stock as the base instead of chicken stock.
Should I add any cream or butter?
No, a classic French demi glace uses no dairy. The richness comes from the reduction process.
How long does demi glace last refrigerated or frozen?
About 1 week refrigerated. Around 3-6 months frozen.
What’s the best way to use demi glace?
Stirring a spoonful into pan sauces after searing meat is a simple but effective technique.
Is Demi Glace the Same as Gravy?
AFTER: Both gravy and sauce can be made from meat and are usually rich, savory, and flavorful. However, gravy is usually made by mixing pan drippings with stock and/or wine and thickening them with flour or cornstarch. A demi-glace usually involves a much longer and more involved process (except with our recipe here): its a reduced Espagnole sauce typically comprising cooked-down vegetables, tomato puree, meat stock (veal, beef, or chicken), and wine.
“This is an easy-to-follow recipe for homemade demi-glace that won’t take up a lot of your precious Saturday time. It uses store-bought beef stock to save a lot of time and gives clear instructions for cooking the mirepoix and making a roux in a skillet.” You need cheesecloth, so have it handy. ” —Victoria Heydt.
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For the Sachet dÉpices:
- 1 dried bay leaf
- 1 teaspoon dried thyme
- 6 to 8 fresh parsley stems
- 8 to 10 whole peppercorns
For the Sauce:
- 2 tablespoons (or 1 ounce) clarified butter
- 1/2 cup chopped yellow onions
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 cup all-purpose flour
- 5 cups low-sodium beef stock, divided
- Kosher salt, to taste
What’s the Difference Between Demi-Glace and Stock?
AFTER: Stock or broth is much more watery than demi-glace, which is a concentrated form of stock. All demi-glaces contain stock elements—usually those made from scratch—but not all stocks are demi-glace. You can use demi-glace instead of stock if you have some of this quick stock in the freezer, but you’ll need to thin it out with more store-bought stock or water.