Demi-Glace (chicken)
Demi glace is such an amazing sauce base to have on hand. While tradition demi is made with veal, I have found this chicken version to be cheaper, faster and taste similar to veal.
Ingredients
- 2 lbs Chicken bones Neck and wings
- 1 lbs Chicken feet
- 150 ml Red wine
- 1 ea Onion Peeled, 1 inch pieces
- 2 ea Carrot Peeled, 1 inch pieces
- 2 stalks Celery 1 inch pieces
- 1 ea Leek 1 inch pieces
- ½ ea Celery root Peeled, 1 inch pieces
- 2 tsp Tomato paste
- 3 sprigs Thyme
- 2 ea Bay leaves
- 10 ea Black peppercorns
Instructions
- Preheat the oven to 400F / 205C
- Lay two pounds of wings and necks with one pound of chicken feet on a sheet tray with a rack and roast for 40 minutes, flipping half way.
- Remove the chicken from the rack and place into a large pot. Keeping the pan over the burners, deglaze the pan with 150 ml of red wine and a wooden spoon. Add this to a pot and reduce to 25 percent.
- Add the wine to the pot with the chicken, and add enough cold water just to submerge the bones and slowly bring to a simmer.
- As the jus simmers, pull the pot off halfway off the burner to create a convection simmer. This will push all the impurities off to one side, making it easier to skim. Use a cup of water to dip the spoon in so that you don’t reintroduce the impurities.
- Simmer for two hours.
- Chop one leek, two stalks of celery, two carrots, one medium onion and half a celery root cut into 1 inch pieces. Place into a large bowl and coat all the vegetables with 2 tsp tomato paste.
- Place onto a sheet tray, and roast for thirty minutes, mixing halfway.
- Give the jus another skim if needed (easier without vegetables in) then add in the vegetables, simmering for another two hours.
- Turn off the heat, adding in 3 sprigs of thyme, 2 bay leaves and 10 black peppercorns (this can be approximate). Lets this sit for 15 minutes before straining.
- Cool down the jus, any remaining fat will float to the top and can be removed. Over high heat, reduce the jus until it becomes nappe (coats the back of a spoon). Skim any impurities that float up durning the reduction.
