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Pourlade Demi-Glace

The mirror sauce you want to enjoy with your roasted poultry
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Prep Time 10 minutes
Cook Time 16 hours
Make 2 days ahead 0 minutes
Total Time 16 hours 10 minutes
Servings: 1 L/qt
Course: sauces
Cuisine: French
Calories: 25

Ingredients
 

Poularde Demi-Glace
  • 2 each Poularde carcasses and necks broken
  • 6 each Bones from the legs
  • 40 g Tomato paste
  • 2 each Large carrots scrubbed and halved
  • 2 each Garlic heads halved
  • 2 each Leeks trimmed, cut and cleaned
  • 2 each onions quartered
  • 3 each Bay leave
  • 3 each Thyme sprigs
  • 4 g Black peppercorns

Equipment

  • 1 Large stockpot 20qt/L
  • 1 Pot 8qt/L
  • 1 Saucepans
  • 1 Baking trays
  • 1 Large bowl
  • 1 Ladle
  • 1 Spider skimmer
  • 1 chinois
  • 2 deli containers

Method
 

Brown Stock
  1. For the poularde brown stock, we will start by preparing a large batch. Place all ingredients except the leg bones, wings, and tomato paste into a large pot. Fill the pot with water to the top and bring it to a boil.
Roasting Bones
  1. Meanwhile, spread the leg bones and broken wings in a single layer on a rimmed baking sheet. Roast in the oven at 425°F (220°C) for 15 minutes. Discard any rendered fat. Roughly coat the roasted bones with tomato paste and return them to the oven for about 20 minutes more, until the bones are browned and the paste has darkened.
    Add the roasted bones to the pot. Top up with more water if needed. Simmer gently over low heat for 4 hours. Using a spider skimmer or slotted spoon, remove and discard all solids. Continue to simmer gently for 12 hours more.
Demi-Glace
  1. After a total cooking time of about 16 hours, pass the reduced stock through a chinois. Continue to cook for another 3 hours, or until reduced to about 4 cups (1 liter). The extended cooking time concentrates the flavors. That's the secret!
  2. Transfer the reduced dark stock to a saucepan. If desired, reduce it further to a glace. At this point, the demi-glace can be kept refrigerated for up to a week or frozen for several months.
Pourlade Sauce
  1. To finish, reheat the demi-glace. Incorporate any rendered jus collected from the rested roasted or sous-vide meat, and then pass the sauce through a fine-mesh sieve. This will significantly enrich the flavor. Finally, season with salt and pepper to taste, and swirl in a few pieces of cold butter right before serving it over the roasted poultry.