Demi-Glace
Allan-
Its a long process and a lot of work but worth it- its the base of most meat sauces and I
always keep a supply in the freezer. You'll need a large stockpot, a roasting pan and a
skimmer or slotted spoon.
for 1-1/2 qts of Demi-Glace:
10 lbs bones(1/3 veal, 1/3 chicken, 1/3 beef), cut into 2 in pieces 1 lb carrots in cut
in1" chunks
1 1/2 lbs onions in cut in 1" pieces
3 large ripe tomatoes (canned ok)
1 large leek cut in half
3 celery ribs cut in pieces
2 bay leaves
1/2 tsp thyme leaves
1/2 tsp black peppercorns
Place the bones in a large roasting pan in a single layer and brown in oven at 425 deg for
1 1/2 hrs turning the bones once at the halfway time. Add carrotsand onions to the pan and
return to oven for another 1/2 hr. Using a slotted spoon, transfer bones and veggies from
the roaster to a large stockpot (20 qt). Pour fat from roaster and discard. Add water to
the roaster and bring to a boil on cooktop. Scrape the roaster with a spatula to loosen
solids. Add the water from the roaster to the stockpot. Fill the stockpot with water and
add the remaining vegetables.
Boil the bones for ten hours, skimming the scum from the top periodically and adding water
to keep the pot nearly full. After ten hours, strain the liquid through a fine strainer or
cheesecloth into a clean pot.
Boil the strained liquid down until there is about three quarts left in the pot. Remove
any scum that may have risen to the top with a
skimmer.Cool the liquid in the refrigerator and remove the solidified fat from the top.
Return the cooled stock to a boil and reduce by half to about 1 1/2 quarts. Pour into a
bowl and chill. After cooling, it should thicken and jell. Remove the demiglace from the
bowl and cut into chunks of about one cup each. Wrap in plastic wrap and freeze.
This is the base for most classic brown sauces. By itself, it will be bland tasting and
saltless but blended with flour and butter and tomato into a sauce espagnole, it's
great
enjoy!
Jim
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