Dish Creation Course: parkerhallberg.com/dish-creation-course/ Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com This recipe will yield just under a quart of jus and once reduce it will be just under a pint of demi-glace. You can easily double or triple this recipe to make a larger batch.
I've never subd to a channel faster. Thank you for giving so much impressive information in such a succinct way. Literally quintessential chef video imo
That was wonderful. Thank you for sharing. Ive been searching for a simple demi-glas version that still retains the complexities of the traditional 👍🏻👍🏻
New follower here. Good channel. I've never made a chicken demi-glace, but I'd like to try. However, neither here nor on your website is a recipe. I only mention this because A) It's easier to follow than having to play/pause/write down the steps, and B) The video moves pretty fast. I've had to watch it several times, and I'm an experienced home cook learning fine dining. Thanks.
Thanks Paul, and thanks for the feedback. Im in the process of updating the site, I will move this recipe up the todo-list and have it up hopefully by this weekend.
Your vid just popped up in my feed. I do have an interest in the details behind Michelin restaurant cooking - which is usually professional French cuisine - and there aren't a lot of details about how things are really done behind closed kitchen doors. Good luck with the channel!
i will and even my channel in finnish and not all food related pls check it out and leave a comment.. some humour of our politians and some other stuff in there@@ParkerHallberg
Thank you, I’m glad you like them. So I would say that my cooking is American with French technique. I want to learn Japanese cooking, specifically Omakase, so maybe in the future, but that would probably be the only strictly non French that I would do. Do you have something specific in mind?
I know that cooking channels are abundant, but the anti-chef brought me here, and your content is terrific. I immediately subscribed. Your talent in the kitchen is undeniable. And, on a more selfish note, your comments will help me learn and improve in the kitchen
This is quite a refreshing take on the amount of silly overly complicated cooking channels that are popping up. Now I don't have to take a whole weekend making demi glace. Thanks.
i'll have to try this recipe! im always afraid to waste a bunch of produce and meat making something like this but with chicken it is much more manageable
Definitely! The flavor will be closer to veal demi-glace. Beef stock takes 6-8 hours to make, so you will have to start the beef first. My preferred way is to brown off any bones and trim and simmer the jus in it for an hour, the reduce it. I do something similar in the lamb video.
do you make these videos after a shift? I used to record tests for disabled people, and you voice sounds how my voice would sound when I was really really tired.
@@ParkerHallberg I love the hustle and grind. I respect it. I see the work you put into these videos and it is awe inspiring. I know the struggle when you got kids + commitments + a dream. Keep it up man, you are about to explode.
New to this channel, and have quickly become a fan of Parker, great technique and content, by the way what kind of knife did you use cutting those leek’s?? Looks incredible! I am a new subscriber and look forward to learning from you, thanks
Thanks, glad you like the channel. Its a Kirtsuke. This one is from ChefKnivesTOGO. Its a Kitaoka Blue #2 Kiritsuke 210mm. Depending on your knife skills there are double bevel knives with this shape. This one is single bevel and they can chip easily.
Its a Chicken Jus . Demi is usually roast veal and beef bones made into a stock and reduced by half (demi) with lots aromats , redwine , and madiera port , or so i thought, right?? Still this is a lovely Chicken stock based sauce 😊👍
Traditionally Demi uses veal but a glace is stock reduced to 1/32, Demi is half 1/16. There isn’t a stead fast rule that Demi has to be from veal. Jus is a stock that the bones are roasted and deglazed then added to the stock. Just is what I made before I reduced it. A good resource on this and sauces in general is “Sauces” by James Peterson. On page 161, he talks about Escoffier’s version of Demi vs modern style. Highly recommend the book.
Great advice on the demi. Much appreciated. I just made my first batch over the last 3 days. Gonna serve it up tonight with pan seared filet, steamed asparagus and truffle fries with Parmesan. Oh, and a really good red.
Can you demonstrate how to make chicken stock? My stock is cloudy. How do you keep the stock from boiling instead of simmering on an electric stove top? Do I have to watch the pot the entire time?
I can make a video on that. The easiest technique is cover your bones in water and bring to a boil for a minute then drain out the water. I usually only do this once, the more you do it, the clearer the stock but it will lessen the chicken flavor. On my stove I cook it at a 3 of 10, you want to cook your stock at a lazy simmer. If the heat is still too strong, pull the pot half way off the burner to create a convection simmer. This will prevent the impurities from emulsifying in. No, you should be able to walk away for a majority of the cooking. For stocks that are already cloudy, freeze them then defrost in the fridge and strain though a paper filter. It should be clear after.
not that i don't trust you, you clearly know your stuff - but as a butcher and decent home cook who has made demi-glace hundreds of times, i am certain this is not going to taste anywhere near a real demi glace. it doesn't look terrible but I'm unsure this level of effort is worth the end result.
My man has given me an idea for a new channel that’d be useful: The Half-Assed Chef. You learn how to cut corners to make decent meals that are half-assed versions of classic cuisine.
Ive made both many times and there is a slight difference between them, but it’s not huge and I think most people couldn’t tell. Since you already make veal demi, it might not be for you. We made versions of this at some restaurants I worked at, one had 2 Michelin stars the other 3.
So there is a huge misunderstanding from the home cook community on what a Demi is. First it is not a sauce. It’s a base. What does this mean? For a professional kitchen we need to make a variety of sauces for different dishes. What constitutes a sauce? It is simple and emulsion that factors in water soluble flavors, oil soluble flavors and texture. The water soluble flavors are salt,sweet, sour,bitter, umami. These come from the compounds that are able to dissolve and become soluble. In a Demi, the goal for the water soluble portion is glutamic acid from the protein and vegetables, sweetness and acidity (sourness) from the vegetable, salt from the proteins and some bitter compounds from fond/roasting of proteins. The oil soluble part is what determines the “flavor” of the sauce. This is why in many professional kitchens we try to make a very neutral Demi and we do this by removing as much oil as we can. This is because the Demi can be used to make a variety of other meat sauces that compliments the protein it is served with. Hence the oil portion of the Demi is not very important but more on this later. Lastly and what is most important is the texture of the sauce and is what the Demi is really there for. Texture from the sauce can come from a variety of methods including amount of oil to water in the final emulsion, amount of gelatin in the final product and use of thickeners. The goal of the Demi is gelatin and gelatin is flavorless. It is simply rendered and broken down collagen. This is what gives Demi the luscious mouthfeel. When we use Demi to make a sauce we always add flavored oil and or fatty meat from the animal of the sauce we are preparing. This is what will make your sauce for beef taste like beef and what your sauce for pidgeon taste like pidgeon. The layman cookbook Demi is actually the shortcut and tries to consolidate multiple steps into one and turn Demi into a sauce. This is an extremely bad practice because what volatile oils in animal proteins is what gives the characteristics of that animal. These volatile oils are expelled from exposure to time and temperature. You can run a simple home experiment. Make a chicken soup with bones for 1 hour without boiling and one for 5 hours without boiling. The one for 5 hours will have a great mouthfeel but taste like nothing while the 1 hour will have a strong chicken flavor but not the great mouthfeel of the 5 hour soup. We can therefore make a great soup by combining a 5 hour stock without oil and a fresh 1 hour stock with the fresh oil. Hope this helps.
@BlackBearInvesting l I'm just an amateur, so, I couldn't quite follow most of it. But the last part regarding the chicken soup interests me. In simple words, why is the taste of the soup getting "weaker" over cooking time? Are there flavour compounds breaking down? Most Amateur recipe recommend to cook it multiple hours - the idea being, that more flavour is extracted from the chicken into the soup. That's would be wrong, right?
This is some quality content. Still a little beyond my effort levels for the time being, but I’ve got a week off coming up and I reckon I’ll be ordering some chicken feet and necks from my butchers and making a big ol mega batch
@@ParkerHallberg THX! Not sure why I brought it up . . . I've been cooking for more than 40 years. If you're comparing to soup or stew pots, yes, yours are definitely more shallow.
Everything goes well until you use a Chemex as a water jar... 😿 Sorry, my inner barista came out there 😈 Thanks for the recipe, looks amazing and time saving. I will try it for sure!
Nice recipe, but I know easier method. Bake bones and vegetable directly together. Put baked bones into the pot, add cold water, when the water starts boil, reduce the heat, remove all white foam, add vegetables, tomato pyre, red wine, spices, boil. To save time and energy, use pressure cooker. After five hours, drain and reduce the liquid.
So many extra steps… roast everything in 1 pan NO GRILL deglaze and reduce in the same pan pass it theough a cheese cloth to remove impurities and unskimed foam
All those “extra steps” help bring up the quality of the sauce. The rack helps with even browning, and so does spreading everything out, or it will steam. And you can’t remove impurities and fat with a cheese cloth.
Glacé de volaille is made with chicken stock, not just and is reduced down twice as much. We made something similar to this is a 2 and 3 Michelin star restaurant and it tastes very similar to demi from veal.
A demi-glace is just a brown stock reduced to a syrup, half the constancy of a glace. We made this and veal demi at both Addison and The Modern. Pretty sure EMP makes it too.
Both are real things, one is veal demi-glace and the other is chicken demi-glace and have made both countless times at work and school. Although I like Jus de Veau more, I would have to special order the bones ($150 shipping), takes 4x longer to make, my apartment will smell like death plus I don’t think most people will be able to taste the difference. If you have the money, time and ventilation system to make it, good for you. FYI, most Michelin star restaurants make both.
