Home-Style Demi-Glace

Steps

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1. 1
   Heat a medium-to-high pan and brown the chicken trimmings for 10-15 minutes, gradually increasing the heat. Avoid overcrowding; use a larger pot if needed. The goal is deep caramelization on the chicken pieces and a rich brown fond on the pan bottom.
   ≈6:50
2. 2
   Drain the browned chicken pieces and set aside. In the same pan at medium heat, cook the diced onion and carrot for 1-2 minutes to release their flavors without burning.
   ≈8:23
3. 3
   Stir in the tomato paste and cook briefly to remove its acidity. Deglaze with wine, scraping up all the caramelized bits from the pan bottom. Reduce the heat to medium and let the liquid reduce until only 1-2 teaspoons of concentrated, syrupy liquid remains.
   ≈8:51
4. 4
   Return the browned chicken pieces to the pan and stir everything together. Add the toasted flour and mix thoroughly to coat and incorporate all ingredients.
   ≈9:32
5. 5
   Pour in the 500 ml of store-bought stock. Bring to a light boil, then add the thyme, bay leaf, a few black peppercorns, and a pinch of sea salt.
   ≈10:00
6. 6
   Reduce heat to low and let the mixture simmer, reducing the liquid by at least half to achieve a semi-syrupy consistency and rich brown color. This reduction takes approximately 20 minutes.
   ≈10:52
7. 7
   Strain the finished demi-glace through a fine-mesh sieve into another pan, separating the solids. Check the color and consistency—it should be a deep brown, semi-syrupy sauce.
   ≈11:48
8. 8
   The finished demi-glace can be refrigerated for several days or frozen for up to three months. Adjust the consistency based on intended use: reduce further for standalone brown sauces, or use it thinner for braising liquids or ragù.
   ≈12:07