Fancy chicken jello, mmm. Chicken demi-glace is an amazing addition to your pantry. Adding its powerful, flavor punch to stir fry without adding a bunch of moisture, a delicious pan sauce to spoon over your roasted meats and veggies, enhancing the flavor of your chicken noodle soup during the winter 🙂 coq au vin, anyone? This is just the jiggly bit of chicken you didn’t know you were waiting for.
Demi-glace is basically a heavily reduced chicken stock. It’s relying on the gelatin from the chicken bones.
I love making my own stocks and save misshapen carrot ends, leek leaves, onion layers and miss-cuts, and twigs from herbs (thyme, etc), in a freezer bag until I need to make duck stock (which is more frequently than one might imagine).
Alton Brown’s suggestion for chicken stock (and, by extension, demi-glace) is to simply buy a bunch of chicken wings if you lack enough chicken carcass to do the deed.
Special Tools: Slow Cooker
Set oven to Broil.
- Chicken Wings (~4lbs)
Cut the chicken wings at all of the joints, and arrange on a baking sheet.
Broil for 15-20 minutes until browned and blackened. (not burnt to a crisp, just darker)
In a slower cooker add:
- Blackened chicken
- 1 Leek, white part, roughly chopped (save the green part!)
- 1 Onion, yellow, roughly chopped
- 4 garlic pods, skinned, cut in half
- 2 carrots, skinned, roughly chopped
- 4 celery shoots, roughly chopped
- 4 thyme branches (1 tbsp dried leaves)
- 2 Bay leaves
- 5 peppercorns
- (optional) 1 small black cardamon pod
Cover with water.
My slow cooker held about a half-gallon. If you were making broth, you would use 1 full gallon.
Cook on LOW overnight (8-12 hours)
Strain into a saucepan large enough to accommodate the liquid.
Bring to a boil to reduce the liquid by 1/4.
If you’re not familiar with reducing liquids, you’ll notice as the boiling steams liquid out of your pot that a line where the liquid line once was will appear. To “reduce by 1/4” or a 1/2, etc, just guesstimate that about 25% of the liquid is gone, or 50% (for 1/2).
Allow to cool.
Place in the fridge, covered for about 6+ hours.
The fat will rise to the top, and will easily scrap off the jello-y chicken demi glace. Discard (or use in your dinner to fry up your onions a la bacon grease).
Now your flavor-packed chicken demi-glace is ready to grace your recipes.