Demi Glace
By: Anonymous
Published: Thursday, February 11, 2010 - 11:20pm

Ingredients




3 lts brown chicken stock (qv)
6 tablespoons vegetable oil
2 carrots coarsely chopped
1 onion coarsely chopped
2 celery sticks coarsely chopped
1 leek coarsely chopped
90 grams plain flour
6 fresh ripe tomatoes sliced
1 salt and pepper
1 fresh thyme sprig
1 fresh parsley sprig
1 fresh rosemary sprig
1 bay leaf

Preparation

1 Reduce the stock by one third. 2 Heat the oil in a frying pan then saute the carrots first. 3 When they are slightly coloured add the onion celery and leek and cook until soft and golden. Add the flour stirring well and cook for a fiurther 10-15 minutes. 4 Add the tomatoes and cook for a few more minutes then season with salt and pepper. 5 Lastly add the herbs. 6 Pour in the stock and bring to the boil stirring occasionally and simmer for at least 1 hour skimming the surface of impurities when necessary. 7 Pass the demi glace through a double muslin and leave to cool. 8 Store in the refrigerator. 9 Strictly speaking veal bones are the main ingredients for a stock to convert to a demiglace. Chicken bones give a lighter result however which is why I much prefer using a chicken stock as the basis for our demiglace. I also include a little flour as it absorbs and retains the truffle and madeira flavours indeed all flavours so well when added later.