For an even deeper flavor, consider browning the chicken wings and beef shanks in a skillet before roasting. Don't be afraid to let the vegetables and meat get quite dark during roasting. This is where a lot of the rich flavor comes from. Be patient during the simmering and reduction stages. The longer it simmers, the more concentrated the flavor will become. If you don't have a large stockpot, you can divide the ingredients between two smaller pots. The solidified fat is great for cooking other dishes!
Chef John's Cheater Demi-Glace
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PREP TIME10 mins
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COOK TIME15 hrs 20 mins
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TOTAL TIME15 hrs 30 mins
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SERVING8 People
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VIEWS19
Unlock the rich, coveted flavor of demi-glace without the elusive veal bones! This ingenious recipe utilizes readily available chicken wings and beef shanks to create a deeply flavorful reduction that rivals the real deal. Perfect for elevating sauces, braises, and countless other dishes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol76 mg
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Fiber2 g
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Protein27 g
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Saturated Fat6 g
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Sodium171 mg
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Sugar4 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425 degrees F (220 degrees C). (5 minutes)
02
StepOil a large roasting pan with vegetable oil. Place celery, onions, and carrots in the pan. Drizzle tomato paste over the vegetables; toss together. Arrange chicken wings and beef shanks on the vegetables. (10 minutes)
03
StepBake in preheated oven for 45 minutes. Turn chicken and beef pieces. Continue roasting until mixture is very well browned and even a bit charred here and there, another 30 to 40 minutes. (75-85 minutes)
04
StepTransfer mixture to a large stock pot along with pan juices. Add 6 quarts cold fresh water, bay leaf, and peppercorns. Bring to a simmer over high heat; reduce heat to low to maintain a gentle simmer with small bubbles and very little movement. Simmer until meat is falling off the bone and flavor is extracted from the chicken and beef, 12 to 14 hours. Remove from heat. (12-14 hours)
05
StepStrain out all solids. Return pot to heat and bring to a simmer over medium-high heat. Reduce to about 2 quarts, or by 50 percent. Strain liquid though a strainer into a container; press down solids in strainer to extract all the liquid. (2-3 hours)
06
StepBring to room temperature before covering; refrigerate. When demi-glace has solidified, gently use a spatula to scrape off any fat that has collected at the top. (30 minutes)
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RECIPE REVIEWS
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Orlando Torpfriesen
Jun 29, 2025I was skeptical at first, but this really does taste like real demi-glace. The roasting step is key for developing that deep, rich flavor.
Darrick Feil
May 7, 2025I added a splash of red wine during the reduction phase and it added another layer of complexity.
Felipa Funk
May 7, 2025Great recipe! I used chicken backs in addition to the wings and it worked perfectly.
Sheldon Gibson
Apr 29, 2025The simmering time is long, but it's totally worth it. I made a big batch and froze it in ice cube trays for easy use.
Dorothea Bradtke
Apr 20, 2025This recipe is a game-changer! I've always wanted to make demi-glace, but the veal bones were a problem. This version is fantastic and tastes incredible.