Description
You can make a demi-glace using chicken wings and beef shanks since veal bones can be hard to come by. This alternative method works amazingly well and the demi-glace closely resembled the real thing in look, feel, and flavor.
Ingredients
- 1 tablespoon vegetable oil
- 3 ribs celery, chopped
- 2 onions, chopped (including skins)
- 2 carrots, chopped
- 3 tablespoons tomato paste
- 5 pounds whole chicken wings
- 3 (1 inch thick) slices beef shank
- 6 quarts cold water
- 1 bay leaf
- ½ teaspoon whole black peppercorns
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Oil a large roasting pan with vegetable oil. Place celery
- onions
- and carrots in the pan. Drizzle tomato paste over the vegetables; toss together. Arrange chicken wings and beef shanks on the vegetables.
- Bake in preheated oven 45 minutes. Turn chicken and beef pieces. Continue roasting until mixture is very well browned and even a bit charred here and there
- another 30 to 40 minutes.
- Transfer mixture to a large stock pot along with pan juices. Add 6 quarts cold fresh water
- bay leaf
- and peppercorns. Bring to a simmer over high heat; reduce heat to low to maintain a gentle simmer with small bubbles and very little movement. Simmer until meat is falling off the bone and flavor is extracted from the chicken and beef
- 12 to 14 hours. Remove from heat.
- Strain out all solids. Return pot to heat and bring to a simmer over medium-high heat. Reduce to about 2 quarts
- or by 50 percent. Strain liquid though a strainer into a container; press down solids in strainer to extract all the liquid.
- Bring to room temperature before covering; refrigerate. When demi-glace has solidified
- gently use a spatula to scrape off any fat that has collected at the top.
Prep Time: 10 mins
Cook Time: 15 hrs 20 mins
Total Time: 15 hrs 30 mins
Servings: 8