🍗Chicken Demi-Glace
by Ben Silver (@Ben Silver)
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Instructions
- 1Place stock in pot, skim off fat, bring to a boil, then reduce to a bare simmer and let sit for 2 hours. (The wider the pot the quicker it will reduce. Use a pan if you have a big enough one).
- 2Strain though a shinwa into a pan, then continue at a bare simmer for 1 hour. Skim off skin forming at the top. (Don't set a timer and leave it, check on it ocasionally so you don't over do it).
- 3Continue to carefully reduce untill large bubbles are forming.
- 4Cool then freeze in ice tray before transfering to ziplock.
- 5Freeze for up to 6-12 months. (date the bag so you know)
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Sources
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.