Demi-glace. (French pronunciation: [dəmi ɡlas], 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze".
How it’s made. Ourdemi-glaceis made using our verified regenerative beefandchickenbone broth. We infuse it with aromatic vegetables and fragrant herbs, then gently reduce it for hours (and hours and hours!) to give you deep, rich flavor in every spoonful.
ChickenDemi-Glacetypically contains milk and wheat. If youhavefood allergies or sensitivities, always verify the specific ingredients in your chosen recipe and consider consulting with the cook or recipe author about potential substitutions.
Nutritional Benefits ofDemi-Glace.Chickendemi-glaceis more than just a flavor enhancer – it’s packed with nutrients from the bones and vegetables. The collagen from slow-cooked bones provides joint support and improves skin health.
ChickenDemi-Glace. Add the bones and/or carcasses and/or feet of 4-6chickensand add them to a 14qt stock pot. Cover with water, and bring to a boil.
How To MakeChickenDemiGlace. For this recipe, you are going to need:Chickenwings: you can also usechickenbones, but either the wings or the bones will be crucial for this delicious sauce.
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