chicken demi glace recipe

Written ByEmma Smyth Updated on
chicken demi glace recipe
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The Best chicken demi glace recipe

I’ve been making 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 everything from weeknight dinners to special occasions. My kids absolutely love it, especially when I drizzle it over roasted chicken or mashed potatoes. There’s something about that deep, savory taste that makes even the simplest meal feel a little more special. What I love most about this recipe is how it balances indulgence with real nutrition. The slow reduction of chicken stock and wine creates a sauce that’s packed with natural umami, and since it’s made from scratch, I know exactly what’s in it—no weird additives or preservatives. It’s a great way to add depth to dishes without loading up on heavy cream or butter. Plus, it freezes beautifully, so I always keep a batch on hand for quick, flavorful meals. Whether I’m whipping up a fancy dinner for guests or just trying to make a weeknight meal feel a little more elevated, this demi-glace is my go-to.
Classic Chicken Demi-Glace

Classic Chicken Demi-Glace

4.8 from 578 votes

A rich, velvety demi-glace made with chicken bones, vegetables, and red wine for depth of flavor. Perfect for elevating sauces, stews, and braised dishes with a luxurious finish.

Prep Time30 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 30 mins
Servings: 8 (yields ~2 cups)Cuisine: InternationalCalories: 45 kcal per 2 tbsp

🥘Ingredients

For the Chicken Stock
  • 4 lbs chicken bones (backs, necks, or wings)
  • 2 tbsp vegetable oil
  • 1 large onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 leek (white and light green parts), cleaned and chopped
  • 4 garlic cloves, smashed
  • 1 bouquet garni (2 sprigs thyme, 1 bay leaf, 5 parsley stems)
  • 1 tsp black peppercorns
  • 8 cups cold water
For the Demi-Glace Reduction
  • 2 cups dry red wine
  • 1 cup tomato paste
  • 1 shallot, minced
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • Salt and freshly ground black pepper, to taste

👨‍🍳Directions

  1. 1 Preheat oven to 400°F (200°C). Toss chicken bones with vegetable oil and spread on a roasting pan. Roast for 45 minutes, turning occasionally, until deeply browned.
  2. 2 Transfer roasted bones to a large stockpot. Add onion, carrots, celery, leek, and garlic to the roasting pan. Roast for 20 minutes until caramelized.
  3. 3 Deglaze the roasting pan with 1 cup of water, scraping up browned bits. Pour into the stockpot with the bones. Add remaining water, bouquet garni, and peppercorns.
  4. 4 Bring to a boil, then reduce heat to low. Simmer uncovered for 4–5 hours, skimming foam as needed. Strain through a fine-mesh sieve lined with cheesecloth. Discard solids. Cool stock and refrigerate overnight to remove fat.
  5. 5 Skim fat from the chilled stock. In a heavy-bottomed saucepan, melt butter over medium heat. Add shallot and cook until softened, about 3 minutes.
  6. 6 Stir in flour to form a roux. Cook for 2 minutes, stirring constantly. Add red wine and tomato paste, simmering until reduced by half.
  7. 7 Gradually whisk in 4 cups of the chicken stock. Simmer for 1–1.5 hours, stirring occasionally, until reduced to ~2 cups and thick enough to coat the back of a spoon.
  8. 8 Strain through a fine-mesh sieve lined with cheesecloth. Season with salt and pepper. Use immediately or store in an airtight container in the fridge for up to 1 week or freeze for 3 months.

🔧Equipment

  • Large stockpot
  • Roasting pan
  • Fine-mesh strainer
  • Cheesecloth or coffee filter
  • Heavy-bottomed saucepan
  • Wooden spoon
  • Ladle
  • Air-tight storage container

📊Nutrition Facts (per serving)

🔥Calories: 45 kcal🧈Total Fat: 2.5g💛Saturated Fat: 1.5g❤️Cholesterol: 5mg🧂Sodium: 120mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 1g

📝Notes

Tips: For a deeper flavor, roast the bones and vegetables until nearly burnt. To speed up reduction, use a wide, shallow pan. Demi-glace can be frozen in ice cube trays for easy portioning.

Watch Video Of How Classic Chicken Demi-Glace Works

I’ve made this chicken demi-glace recipe more times than I can count, and it’s always a winner. It’s rich, versatile, and elevates any dish without being fussy, which makes it perfect for family gatherings—whether it’s a weeknight dinner or a holiday spread. Every time I serve it, someone asks for the recipe, and that’s proof enough that it’s a keeper.

❓ 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 thin, demi-glace has a deep, velvety texture and intense flavor due to the reduction process. It’s often used as a base for sauces or to enhance dishes like risottos, stews, or braised meats.

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

Yes, you can make chicken demi-glace without a roux by relying solely on reduction. Simmer the stock (preferably homemade for best flavor) with aromatics like onions, carrots, celery, and herbs until it thickens naturally. The natural gelatin in the bones will help create a glossy, syrupy consistency. However, a roux can speed up the process and add extra body if you prefer a thicker sauce.

3. How long does it take to reduce chicken stock into demi-glace?

The reduction time depends on the quantity of stock and your desired consistency. For 4 cups of stock, it typically takes 2 to 3 hours of gentle simmering to reduce by half or more. Stir occasionally to prevent scorching, and skim off any foam or fat that rises to the surface. The goal is a sauce that coats the back of a spoon—if it’s too thin, keep reducing.

4. Can I freeze chicken demi-glace, and how should I store it?

Absolutely! Chicken demi-glace freezes well for up to 3 months. Pour the cooled sauce into ice cube trays for small portions or airtight containers for larger amounts. Thaw in the fridge overnight or gently reheat from frozen in a saucepan. For short-term storage, keep it in the fridge for up to 5 days in a sealed container.

5. What dishes pair best with chicken demi-glace?

Chicken demi-glace is incredibly versatile. Use it to elevate: – Sauces: Deglaze pans for pan sauces or enrich gravies. – Braised meats: Add depth to chicken, pork, or veal dishes. – Risottos or pasta: Stir a spoonful into creamy risottos or mushroom pasta. – Soups: Swirl into broths for extra richness. – Vegetables: Drizzle over roasted or sautéed veggies like asparagus or Brussels sprouts.

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. 🍗✨

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