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Demi-glace
This recipe is from _Nico_ by Nico Ladenis. The book says that Nico prefers a chicken demi-glace to veal because it is lighter. He says that he adds some flour to his demi-glace because the flour absorbs and retains flavors such as truffle and Madeira. Kay Hartman
3 litres brown chicken stock [recipe below]
6 tablespoons vegetable oil
2 carrots, coarsely chopped
1 onion, coarsely chopped
2 sticks celery, coarsely chopped
1 leek, coarsely chopped
90 g plain flour
6 sliced fresh ripe tomatoes
Salt and pepper
1 sprig fresh thyme
1 sprig fresh parsley
1 sprig fresh rosemary
1 bay leaf
1. Reduce the stock by one-third.
2. Heat the oil in a frying pan, then saute the carrots first. When they are slightly coloured, add the onion, celery and leek and cook until soft and golden.
3. Add the flour, stirring well, and cook for a further 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.
Brown Chicken Stock
12 fresh ripe tomatoes
1 onion
1 leek
2 sticks celery
2 carrots
1 clove garlic
1 kg chicken winglets
1 kg chicken thighs, cut into pieces
A knob of butter
1 tablespoon tomato puree
1 litre dry white wine
3 litres water
500 ml Madeira
1 sprig fresh thyme
1 sprig fresh parsley
1 bay leaf
A handful of black peppercorns
1. Quarter the tomatoes. Peel, wash and cut all the remaining vegetables into dice, keeping the carrot dice separate.
2. Place the chicken winglets and thighs in a roasting tray with the butter and cook in a hot oven until they start to colour.
3. Add the carrots and when they start to caramelize, add the onion, leek, celery and garlic.
4. When all the vegetables are golden, add the tomatoes and the puree and roast for a further 10 minutes.
5. Remove the roasting tray from the oven and place on the top of the cooker. Add the wine and reduce by three-quarters.
6. Transfer the contents of the tray to a large saucepan and deglaze the roasting tray with a little water. Add this liquid to the saucepan as well.
7. Add the water, Madeira, herbs, and peppercorns, bring to the boil and then simmer for at least 5 hours, continuously skimming off any scum that rises to the surface.
8. Pass through a double layer of muslin, squeezing to extract all the juices.
9. Leave to cool, then refrigerate.
10. The next day the stock should have set into a nice jelly. Scrape off any excess fat on the surface.
11. Reheat and reduce by half.
