"Cheater" Chicken Demi-Glace - How to Make Demi-Glace without Veal Bones

red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in sauces.

Grease the bottom of a large roasting pan with vegetable oil.

Add mirepoix (onions, carrots, celery) to the pan, including onion skins.

Add a couple tablespoons of tomato paste and toss everything together to coat.

Add a whole bunch of chicken wings to the pan for collagen.

Add a few pounds of beef shank for flavor and connective tissue.

Roast in a 425 degree oven for about 1 hour and 15 minutes until well browned.

After 45 minutes, take out and toss everything to brown non-exposed surfaces.

Transfer the roasted mixture to the largest stockpot, including all accumulated juices.

Add 6 quarts of cold water, 1 bay leaf, and whole black peppercorns to the pot and stir.

Raise heat to high to bring to a simmer, then reduce heat to maintain a gentle simmer with tiny bubbles.

Simmer for 12 to 14 hours, ideally overnight, until the meat is flavorless and falls off the bones.

Strain the solids out of the pot, reserving the liquid.

Reduce the liquid on medium-high heat from about 5 quarts to 2 quarts, watching carefully to avoid burning.

Strain the reduced liquid into a container, pressing through every drop.

Cool the demi-glace in an ice bath or cold water for about 20 minutes before refrigerating until thoroughly chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens