Quick Demi Glace

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Quick is a relative term in this case. This demi glace version takes several hours to make rather than an entire day of simmering sauces on the stove top. This version omits the tomatoes, leaving you with the option of whisking in some sauteed tomato paste .

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  • 1

Ingredients

  • 1 1/2 lb veal bones
  • 1 1/2 lb beef bones
  • 1 lb chicken backs
  • water
  • 1 Tbsp vegetable oil
  • 1 medium white onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 celery stalk with leaves, diced
  • 1 Tbsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp whole black peppercorns
  • 1 bay leaf

Preparation

Step 1

Trim the bones of any fat, but leave some meat attached to them. Discard
any chicken skin and chop the backs into 3" pieces.

Preheat the broiler. Arrange the bones in a roasting pan. Place the pan
in the oven about 6" away from the source of heat. Broil for 15 minutes
on both sides. Add the chopped chicken backs to the pan and return pan
to the oven. Broil for another 15 minutes.

Discard the fat from the roasting pan. Place the pan over 2 burners on
medium high heat until the pan sizzles. Pour 2 cups of water and stir it
into the bones, scraping up the browned bits on the bottom of the
roasting pan. Remove from heat.

Add the oil to the pressure cooker and bring to temperature. Add onion,
carrot, celery, parsley, thyme and peppercorns then saute for 3 minutes.
Add the bay leaf. Transfer the bones and water to the pressure cooker.
Add additional hot water so that the water level is an inch above the
bones. (The bones and water should not fill the pressure cooker beyond
the 2/3 full).

Lock the lid into place and bring to high pressure, maintain pressure
for 1 1/2 hours. Remove from heat and allow pressure to release
naturally. Strain the stock into a stockpot, let rest for 10 minutes
then skim off and discard any fat.

Place the stockpot over high heat and bring to a boil. Reduce heat, but
maintain a boil for another hour or until the liquid is dark brown and
thick.

Chilled demi glace can be cut into cubes, wrapped in plastic wrap and
stored in the refrigerator for 2 weeks or frozen indefinitely in freezer
bags.

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