How to Make Demi-Glace 🍗🧅🍷 - BASICS WITH BEN FULL RECIPE BELOW ⬇️ I want to first take a moment to remember Anthony Bourdain, and the incredible impact he made as a chef and storyteller. He was a very well known demi-glace enthusiast - in fact, he mentioned demi-glace a dozen times in Kitchen Confidential… Writing at one point that a life without demi-glace "is not worth living". I hope that by making this video, I can help spread the good word of demi-glace, and help inspire more cooks to give it a try. It truly is a delicious sauce, and one I think all cooks should have in their repertoire. INGREDIENTS: 5L good quality chicken stock, cold (see my last video for my recipe!) 8 large chicken wings 250mL white wine 5-6 large shallots INSTRUCTIONS: 1. Ideally 24 hours before making your demi glace (likely when you start making your chicken stock), cut your chicken wings in half, separating the flat & wing tip from the drum. Pat your wings dry with a paper towel, and place them on a wire rack, uncovered in the fridge to dry out overnight. 2. When ready to make your demi-glace, peel and thinly slice your shallots. 3. Skim the chicken fat off of your chicken stock. It will have floated to the top of your stock and solidified while cooling down. 4. In a large heavy bottom pot over medium heat, add 1 tbsp of your chicken fat, and add your wings to the pot. Only add your wings in one layer, being careful not to overcrowd the pot. Work in batches if you have to. Once your wings have developed some nice golden colour, flip them to repeat on the other side. Be careful to keep the heat low, as to not burn your wings. 5. Once your wings are all nicely browned, remove them from the pot, and turn the heat to low. And your shallots and sauté them in the residual chicken fat until lightly caramelized - don’t rush this step! You want your shallots caramelized, but not fried/burnt. This will likely take 10-15 minutes. Deglaze with your wine, and reduce until a syrupy consistency. 6. Add your chicken stock, add back in your chicken wings, and bring the heat to medium high. Once your stock comes to a gentle boil, immediately turn the heat down to low and skim any impurities that float to the surface. Allow your sauce to reduce, skimming periodically, until it’s roughly 1/4 its original volume. 7. Strain your sauce into a new pot using a fine mesh strainer, removing all solids. Continue reducing your sauce until it can just coat the back of a spoon. If needed, strain your sauce again into a smaller pot if you see your sauce sticking to the walls of your pot. Each time through a fine mesh strainer. And voila! You have Demi glace. Serve with your favourite piece of meat and enjoy. NOTES: 1. Be very careful at every stage of the process to not scorch/burn the ingredients in your pot. Because you are reducing your stock to 1/20th of it’s original volume, any bitterness will be amplified by 20x in the reduction process. If you burn a chicken wing or some shallots, discard them before continuing the process. 2. If you’d like to make a "beef demi glace" without using beef stock, simply replace half the chicken wings with some beef trims, and deglaze with red wine instead of white wine. This will impart a ton of beef flavour to your sauce, and will give you the amazing body and flavour of a chicken demi glace. This also works with other proteins! Think of this recipe as a foundation for any sauce, which you can customize as you’d like. #chicken #demiglace #sauce #homecooking #Recipe - @thestrongcook