chicken demi-glace recipe

Written ByEmma Smyth Updated on
chicken demi-glace recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best chicken demi-glace recipe

I’ve been making this chicken demi-glace for years, and it’s one of those recipes that just never gets old. It’s rich, flavorful, and so versatile—perfect for drizzling over roasted chicken, stirring into mashed potatoes, or even using as a base for a quick pan sauce. My kids absolutely love it, especially when I use it to make a simple gravy for Sunday dinners. They’ll practically inhale their plates when this is on the table, and honestly, I don’t blame them. It’s one of those things that makes a meal feel special without requiring a ton of effort. What I love most about this recipe is how it balances indulgence with practicality. Yes, it’s a little decadent, but it’s also packed with nutrients from the slow-simmered chicken bones and vegetables. The collagen from the bones is great for joint health, and the natural gelatin gives it that silky texture without needing any artificial thickeners. Plus, it freezes beautifully, so I always make a big batch and keep some on hand for busy weeknights. Whether I’m whipping up a fancy dinner for guests or just trying to elevate a simple weeknight meal, this demi-glace is my go-to. It’s one of those recipes that makes everything taste better, and once you try it, you’ll wonder how you ever cooked without it.
Classic Chicken Demi-Glace

Classic Chicken Demi-Glace

4.8 from 830 votes

A rich, velvety chicken demi-glace that elevates any dish with deep, savory flavors. Perfect for drizzling over roasted meats, mashed potatoes, or as a base for gourmet sauces.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8 (yields about 2 cups)Cuisine: InternationalCalories: 120 kcal per 2-tbsp serving

🥘Ingredients

For the Chicken Stock
  • 4 lbs chicken bones (necks, wings, and backs)
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 onion, quartered
  • 2 garlic cloves, smashed
  • 1 bouquet garni (thyme, parsley, bay leaf tied together)
  • 8 cups cold water
  • 1 tsp black peppercorns
For the Reduction
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup dry red wine (optional, substitute with more stock)
  • 2 cups reduced chicken stock (from above)
  • 1 tbsp tomato paste
  • 1 tsp soy sauce (for umami depth)
  • Salt and black pepper to taste

👨‍🍳Directions

  1. 1 Preheat oven to 400°F (200°C). Rinse chicken bones under cold water and pat dry. Spread bones on a baking sheet and roast for 30-40 minutes until deeply browned, turning occasionally.
  2. 2 In a large stockpot, combine roasted chicken bones, carrots, celery, onion, garlic, bouquet garni, and peppercorns. Add cold water and bring to a gentle simmer over medium heat. Skim off any foam that rises to the surface.
  3. 3 Reduce heat to low and simmer uncovered for 3-4 hours, skimming occasionally. The stock should reduce by about half. Strain through a fine-mesh strainer lined with cheesecloth or a coffee filter. Discard solids. Measure 2 cups of the reduced stock for the demi-glace (reserve the rest for other uses).
  4. 4 In a Dutch oven or heavy-bottomed saucepan, melt butter over medium heat. Add flour and whisk constantly for 2-3 minutes to make a light roux (do not let it brown).
  5. 5 Deglaze the roux with red wine (if using), scraping up any browned bits. Simmer until the liquid reduces by half, about 5 minutes.
  6. 6 Gradually whisk in the 2 cups of reduced chicken stock, tomato paste, and soy sauce. Bring to a simmer and cook for 30-40 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
  7. 7 Strain the demi-glace through a fine-mesh strainer into a clean saucepan. Season with salt and pepper to taste. Use immediately or cool and store in the refrigerator for up to 5 days or freeze for up to 3 months.

🔧Equipment

  • Large stockpot
  • Fine-mesh strainer
  • Cheesecloth or coffee filter
  • Dutch oven or heavy-bottomed saucepan
  • Wooden spoon
  • Whisk
  • Ladle

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 8g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 250mg🌾Total Carbs: 4g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 3g

📝Notes

Tips: For a quicker version, use store-bought chicken stock (reduce 4 cups to 2 cups). To intensify flavor, add a splash of balsamic vinegar or a pinch of sugar during reduction. Demi-glace can be frozen in ice cube trays for easy portioning.

Watch Video Of How Classic Chicken Demi-Glace Works

This chicken demi-glace recipe is a game-changer for any home cook because it’s rich, versatile, and elevates even the simplest dishes. I always keep a batch on hand—it’s perfect for weeknight dinners, holiday meals, or Sunday family gatherings because it adds depth and sophistication without extra effort. Once you try it, you’ll see why it’s a staple in my kitchen.

❓ Frequently Asked Questions About Chicken Demi-Glace

1. What is chicken demi-glace, and how is it different from regular chicken stock?

Chicken demi-glace is a rich, concentrated sauce made by reducing chicken stock and sometimes adding additional ingredients like wine, aromatics, or a roux for thickness. Unlike regular chicken stock, which is light and used as a base, demi-glace is deeply flavorful, glossy, and often used as a finishing sauce or to enhance dishes like braised meats, risottos, or pasta. The reduction process intensifies the natural flavors, giving it a velvety texture and a more complex taste.

2. Can I make chicken demi-glace without a roux?

Yes, you can make chicken demi-glace without a roux. Traditional demi-glace relies on reducing stock until it naturally thickens, often with the help of gelatin from bones. If you prefer a roux-free version, simply simmer the stock (preferably homemade and gelatin-rich) with aromatics like shallots, garlic, or herbs until it reduces by at least half, achieving a syrupy consistency. Straining it will give you a smooth, glossy sauce.

3. How long does homemade chicken demi-glace last in the fridge or freezer?

Homemade chicken demi-glace can last 3–4 days in the refrigerator when stored in an airtight container. For longer storage, freeze it in ice cube trays or small portions for up to 3 months. Once frozen, transfer the cubes to a freezer bag for easy use. To reheat, thaw in the fridge overnight and gently warm it on the stove, adding a splash of water or stock if it’s too thick.

4. What dishes can I use chicken demi-glace in?

Chicken demi-glace is incredibly versatile and can elevate many dishes, including: – Sauces: Deglaze pans for chicken or mushroom sauces. – Braised meats: Add depth to dishes like coq au vin or braised chicken thighs. – Risottos or pasta: Stir a spoonful into creamy risottos or toss with fettuccine. – Gravies: Use as a base for holiday gravies or pot pies. – Soups: Enhance the richness of French onion soup or chicken noodle soup.

5. Can I substitute store-bought chicken stock for homemade in a demi-glace recipe?

While you can use store-bought chicken stock, homemade stock is ideal for demi-glace because it’s richer in gelatin and flavor. If using store-bought, opt for a high-quality, low-sodium version and reduce it longer to concentrate the flavors. For better results, simmer it with roasted bones, aromatics (like carrots, celery, and onions), and a splash of wine to mimic the depth of homemade stock.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

Similar Posts