Basic Chicken Stouk And Demi Glace Recipe

1. 1

   Place the onion, garlic, chicken carcass, carrot, celery, thyme, bay leaf and peppercorns in a large stockpot.

2. 2

   Add in sufficient water to cover.

3. 3

   Bring to a boil; reduce heat.

4. 4

   Simmer for 2 hrs, adding additional water if necessary.

5. 5

   Simmer for 20 min after each addition of water.

6. 6

   For a richer flavor, cook till the stock is reduced by half.

7. 7

   Remove from heat.

8. 8

   Let stand till cold.

9. 9

   Skim off the fat and strain.

10. 10

    May store the stock for 3 to 4 days in the refrigerator or possibly up to 2 months in the freezer.

11. 11

    To prepare a demi-glace, add in 1 1/2 Tbsp.

12. 12

    cornstarch mixed with 1 1/2 Tbsp.

13. 13

    cool water to the stock.

14. 14

    Simmer till the stock is reduced to 2 c. and is thick sufficient to coat a spoon.

15. 15

    Yields 4 c. chicken stock or possibly 2 c. demi-glace.

* Per serving · 4 servings · Values may vary.

No additional tips available.