Alternative Demi-Glace

Preparation info

  • Difficulty


  • yield:

    5 quarts

Appears in


By James Peterson

Published 1991

  • About

This concentrated stock has a fairly neutral taste because it is concentrated by reduction, which makes it an excellent backdrop for brown sauces. A more savory version can be prepared by repeating the recipe four times, omitting the vegetables for the last two, and moistening the meat with the stock from the previous batch. This may sound extravagant, but the cost is actually the same because the yield is four times greater.


onions, 6 medium 3 lb 1.4 kg
carrots, 6 medium lb 750 g
celery, 3 stalks 9 oz 250 g
pork shoulder 20 lb 9 kg
turkey wings 20 lb 9 kg
large bouquet garni 1 1
cold water 12 qt 10 L


  1. Preheat the oven to 450°F (220°C). Thoroughly rinse the vegetables, but don’t bother peeling them. Cut the onions into quarters and the carrots and celery into 1-inch (2.5 cm) pieces. Trim any large chunks of fat off the pork shoulder and cut the pork into 2-inch (5 cm) cubes.
  2. Roast the turkey wings with half the vegetables in the oven until they are well browned, 45 minutes to 1 hour.
  3. Roast the pork cubes with the remaining vegetables in a separate roasting pan until they are well browned and any juices they have released caramelize on the bottom of the pan, 45 minutes to 1 hour.
  4. Combine the vegetables, bouquet garni, turkey wings, and pork cubes in a 40-quart (36 liter) stockpot. Deglaze the roasting pans with water and pour this liquid into the stockpot. Add enough cold water to the stockpot to cover the meat.
  5. Slowly bring the stock to a simmer. Skim off any froth and fat that float to the top. Allow the stock to simmer slowly for 5 to 6 hours.
  6. Strain the stock through a coarse chinois into a 20-quart (18 liter) stockpot.
  7. Reduce the stock by half while skimming carefully. Strain it through a fine chinois into a 12-quart (12 liter) pot. Reduce again by half.