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.
|brown chicken stock|
Reduce the stock down to
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.