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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
  • 3 each Poularde carcasses, wings, 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
  • 2 each Chicken bouillon cubes optional

Equipment

  • 1 Large stockpot 20-25qt/L
  • 1 Pot 8qt/L
  • 1 Saucepan
  • 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 on low for another 3 hours, or until reduced to about 4 cups (1 liter) or further. Now, you've got a flavor bomb you can use to elevate a wide range of dishes and sauces.
Demi-Glace Storage
  1. Cool demi-glace in a ice bath. At this point, the demi-glace can be kept refrigerated for up to a week or frozen into desired portions for up to a year.
Sauces (Its Most Classic Use)
  1. Demi-glace is the building block for many "small" or compound sauces in Escoffier's repertoire. A spoonful adds immense depth and body.
    Sauce Chasseur (Hunter's Sauce): Demi-glace + mushrooms, shallots, white wine, tomatoes, herbs.
    Sauce Robert: Demi-glace + mustard, white wine, onions.
    Sauce Bordelaise: Demi-glace + red wine, shallots, bone marrow, herbs.
    Sauce au Poivre: Demi-glace + cognac, green or black peppercorns, cream.
    Sauce Madeira or Port: Demi-glace + the respective fortified wine.
    Sauce Perigueux: Demi-glace + truffles and Madeira.
  2. Au Jus Sauce: After searing meat, deglaze the pan with wine or stock, then add a few tablespoons of demi-glace to create an instant, luxurious sauce. Discard any excess fat rendered during searing.
  3. Roasts: Served as the base for the accompanying gravy, as in your Christmas poularde.
  4. Braises and Stews: Demi-glace added to the braising liquid for dishes like Boeuf Bourguignon or coq au vin to intensify flavor and create a richer, more unctuous glaze.
    Bruno Albouze Braised Short Ribs
Sauce Thickener
  1. Sauces can be thickened to the desired consistency with a roux (equal parts flour and butter) or a slurry (cornstarch mixed with water, stock, or wine).
    Bruno Albouze Tournedos Pepper Sauce