By James Peterson
While demi-glace is usually made with beef and/or veal stock, it can also be made with chicken by reducing chicken stock by about 15 times. If you want to make a glaze equivalent to glace de viande, reduce by 30 times.
Reduce the stock down to 2 cups (500 ml), skimming regularly; it should have a lightly syrupy consistency. Strain the stock into a very small saucepan and continue reducing until only about