HOW TO MAKE A DEMI GLACE RECIPES
EASY TO MAKE CHICKEN DEMI-GLACE RECIPE - THEFOODXP
Do you know that Demi-Glace is basically a sauce that came from French cuisine and is made by simmering bones? You can also try this recipe using chicken wings or chicken bones. But today we are going to discuss this Chicken Demi-Glace recipe by using chicken wings.
Provided by Sahiba Sharma
Categories Dips and Sauces
Total Time 790 minutes
Prep Time 10 minutes
Cook Time 780 minutes
Yield 2
Number Of Ingredients 10
Steps:
- Begin with sautéing the veggies and roasting it well with the chicken wings and bones. Add a splash of red wine and salt to your taste.
- Then boil it on a simmer flavor for 12 hours until the flavors are extracted from the chicken bones and all other veggies.
- Now, skim the surface and strain off the excess chicken, veggies, and other solids
- Boil the stock again for about an hour.
- Once you see thick consistency, let it cool down. Then put it in the refrigerator or pour it in the ice tray to form the cubes.
Nutrition Facts : Calories 106 kcal, FatContent 5 g, CholesterolContent 8 mg, SodiumContent 210 mg, CarbohydrateContent 12 g, ProteinContent 4 g, SugarContent 1 g, ServingSize 1 serving
BEEF DEMI-GLACE RECIPE | MYRECIPES
Demi-glace, known more commonly in America as a "demi glaze", is a French brown sauce commonly used as a base for other sauces, such as the red wine reduction sauce noted here.
Provided by James Peterson
Yield 6 tablespoons (serving size: 1 tablespoon)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°.
- Brush tomato paste evenly over the beef bones. Place bones in a shallow roasting pan coated with cooking spray. Bake at 400° for 40 minutes or until slightly charred, turning after 20 minutes.
- Place bones in a large stockpot. Carefully add 2 cups cold water to roasting pan, scraping pan to loosen browned bits. Pour liquid from pan into stockpot. Add onion and remaining ingredients to pot. Add remaining 10 cups cold water; bring to a boil. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding foam.
- Strain stock through a fine sieve lined with cheesecloth into a large bowl; discard solids. Cool to room temperature. Cover and chill 8 hours or overnight.
- Skim solidified fat from surface of stock; discard fat. Place stock in a large saucepan; bring to a boil. Reduce heat, and simmer until syrupy and reduced to 6 tablespoons (about 1 hour and 15 minutes), skimming foam from surface as needed.
Nutrition Facts : Calories 55 calories, CarbohydrateContent 2.2 g, CholesterolContent 21 mg, FatContent 2.6 g, FiberContent 0.5 g, ProteinContent 6.2 g, SaturatedFatContent 1.1 g, SodiumContent 83 mg
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