Demi-Glace
Demi-Glace
Ingredients
- 5 L chicken stock, good quality, cold
- 8 chicken wings, large
- 250 mL white wine
- 5 shallots, large
- 1 tablespoon chicken fat, skimmed from the stock
Instructions
- 1
Ideally 24 hours before making your demi-glace, cut your chicken wings in half, separating the flat & wing tip from the drum. Pat your wings dry with a paper towel, and place them on a wire rack, uncovered in the fridge to dry out overnight.
⏱️ 15 min
- 2
When ready to make your demi-glace, peel and thinly slice your shallots.
⏱️ 10 min
- 3
Skim the chicken fat off of your chicken stock. It will have floated to the top of your stock and solidified while cooling down.
⏱️ 5 min
- 4
In a large heavy bottom pot over medium heat, add 1 tablespoon of your chicken fat, and add your wings to the pot. Only add your wings in one layer, being careful not to overcrowd the pot. Work in batches if you have to. Once your wings have developed some nice golden color, flip them to repeat on the other side. Be careful to keep the heat low, as to not burn your wings.
⏱️ 20 min
- 5
Once your wings are all nicely browned, remove them from the pot, and turn the heat to low. Add your shallots and sauté them in the residual chicken fat until lightly caramelized – don’t rush this step! You want your shallots caramelized, but not fried/burnt. This will likely take 10-15 minutes. Deglaze with your wine, and reduce until a syrupy consistency.
⏱️ 25 min
- 6
Add your chicken stock, add back in your wings, and bring the heat to medium high. Once your stock comes to a gentle boil, immediately turn the heat down to low and skim any impurities that float to the surface. Allow your sauce to reduce, skimming periodically, until it’s roughly 1/4 its original volume.
⏱️ 90 min
- 7
Strain your sauce into a new pot using a fine mesh strainer, removing all solids. Continue reducing your sauce until it can just coat the back of a spoon. If needed, strain your sauce again into a smaller pot if you see your sauce sticking to the walls of your pot. Each time through a fine mesh strainer. And voila! You have demi-glace.
⏱️ 45 min
Kitchen Tools
Nutrition Facts (per serving)
Demi-Glace
- 5 L chicken stock, good quality, cold
- 8 chicken wings, large
- 250 mL white wine
- 5 shallots, large
- 1 tablespoon chicken fat, skimmed from the stock
Instructions
- 1
Ideally 24 hours before making your demi-glace, cut your chicken wings in half, separating the flat & wing tip from the drum. Pat your wings dry with a paper towel, and place them on a wire rack, uncovered in the fridge to dry out overnight.
⏱️ 15 min - 2
When ready to make your demi-glace, peel and thinly slice your shallots.
⏱️ 10 min - 3
Skim the chicken fat off of your chicken stock. It will have floated to the top of your stock and solidified while cooling down.
⏱️ 5 min - 4
In a large heavy bottom pot over medium heat, add 1 tablespoon of your chicken fat, and add your wings to the pot. Only add your wings in one layer, being careful not to overcrowd the pot. Work in batches if you have to. Once your wings have developed some nice golden color, flip them to repeat on the other side. Be careful to keep the heat low, as to not burn your wings.
⏱️ 20 min - 5
Once your wings are all nicely browned, remove them from the pot, and turn the heat to low. Add your shallots and sauté them in the residual chicken fat until lightly caramelized – don’t rush this step! You want your shallots caramelized, but not fried/burnt. This will likely take 10-15 minutes. Deglaze with your wine, and reduce until a syrupy consistency.
⏱️ 25 min - 6
Add your chicken stock, add back in your wings, and bring the heat to medium high. Once your stock comes to a gentle boil, immediately turn the heat down to low and skim any impurities that float to the surface. Allow your sauce to reduce, skimming periodically, until it’s roughly 1/4 its original volume.
⏱️ 90 min - 7
Strain your sauce into a new pot using a fine mesh strainer, removing all solids. Continue reducing your sauce until it can just coat the back of a spoon. If needed, strain your sauce again into a smaller pot if you see your sauce sticking to the walls of your pot. Each time through a fine mesh strainer. And voila! You have demi-glace.
⏱️ 45 min