Michelin Secrets for Chicken Demi-Glace

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.

Break down chicken and save the wings and necks for stock.

Lay 2 lb of necks and wings with 1 lb of chicken feet on a wire rack.

Roast at 400° F for 40 minutes, rotating halfway.

Remove the chicken from the tray and glaze with 150 ml of red wine.

Transfer into a pan and reduce to a quarter.

Add cold water to the pan and slowly bring to a simmer.

Skim impurities off the surface as they float up.

Simmer the zu for 2 hours.

Chop 1 leek, 2 stalks of celery, 2 carrots, 1 medium onion, and 0.5 celery root into 1-inch pieces.

Coat the chopped vegetables with 2 tsp of tomato paste.

Roast the vegetables at 400° F for 30 minutes, stirring halfway.

Add the roasted vegetables to the zu after it has simmered for 2 hours and cook for another 2 hours.

Turn off the heat and add thyme, bay leaves, and black peppercorns, letting it sit for 15 minutes.

Let the zu rest off heat for 15 minutes to allow particles to sink to the bottom.

Ladle the zu into a strainer over another pot or bowl, being careful not to disturb the bottom.

Filter through two strainers to remove any particles.

Cool the zu and remove the remaining fat.

Place the zu into a wide pan with shallow sides for faster evaporation.

Cook the zu low and slow, then reduce it quickly to preserve flavors.

Skim the demigloss and remove any extra scum that floats up.

Keep half the zu unreduced for adding meat trimmings later.

Cook until the demigloss coats the back of a spoon (nape).

Portion the demigloss into an ice cube tray and freeze in a bag to prevent freezer burn.

To turn the demigloss into a sauce, warm it with crushed garlic, thyme, and butter.

For a more complex sauce, reduce 150 ml of Bordeaux wine with 15 g minced shallot and 2 g black peppercorns until almost dry.

Add 60 g demigloss and infuse on low heat for 2 minutes, finishing with sherry vinegar, 10 g butter, and 10 g bone marrow, then strain.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens