Chicken Demi-Glace

Preparation info

  • Difficulty


  • yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About

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 ½ cup (125 ml) remains. Strain a final time through the finest possible strainer. Store in tight-fitting jars.