"Cheater" Chicken Demi-Glace - How to Make Demi-Glace without Veal Bones

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/254275/Chef-Johns-Cheater-Demi-Glace/

[@eldaneuron4183]

Food Wishes here from Adam Regusea

[@ailyn7920]

Can I use chicken feet instead of wings?

[@metalheadmaidenue6505]

Limpin Ailyn I just read in another comment that you can use chicken feet

[@Jahstice]

Can you do a demi glaze video with only vegetables?

[@aragusea]

I made this, turned out great, cost hardly anything.

[@Jakc.]

Why no replies

[@pillbelichick]

You are after all the RL Stine of your white wine

[@patrickdemenezes4204]

nice (involuntary) collab thanks boys

[@theburningorange3622]

plz reply lol

[@mistersteveter1562]

Hu

[@aragusea]

Regarding the degree of reduction, I elected to go ahead and reduce mine down to more of a glacé than a demi-glacé, thinking that would be more efficient for storage. Unfortunately, that made it much more difficult to de-fat. When it cooled in the fridge, the fat and the glacé did not separate cleanly; there was a big layer in the middle where the two were heavily mingled. Next time I'll leave it pretty loose at first, chill and de-fat it, then reduce it down again before freezing in ice cube trays.

[@Jakc.]

Love ur channel btw 🙂

[@username11011]

This was before his first videos lol

[@CuteLittleHen]

Sometimes it's interesting how the wheel spins. At the time you made your comment, you probably would have never imagined you'd show your own version for hundreds of thousands of people.

[@BrandonCaparas]

Haha, I was a fan of Chef John before I was your fan, but I watched your demi-glacé video before I saw his. It's funny the way some things work out. Wonderful show you put on, Adam. Truly a fine spiritual successor or counterpart of the Good Eats. You're attitude and aptitude for cooking and teaching and teaching cooking are a fine mix of entertaining and educational. Also mad props on the pros you manage to interview.

[@dickmeisterling3924]

I was about to make this, then watched your great vid. Your comments about the horrible smell has made me hesitate and I'm not in a position to cook it outside... Is it really that bad; if so, my wife would kill me.

[@RABthefirst]

If you live in an area with a large Asian population *Chinese and Vietnamese especially), instead of the more expensive wings, get some feet. TONS of collagen in them.

[@isildur1fan]

legs have not such a taste as wings and wings have a lot of flower etc than legs

[@wakaka2waka]

You can add extra chicken feet to get extra sticky. The original Demi-Glace was more solid and sticky. I think adding the feet is a good idea if you can get over the fact. It's cleaned and everything.

[@RABthefirst]

wakaka2waka Plus, most of the flavor is from the beef and veg.

[@RicH0864]

Oh yeah. Whenever we cook chicken feet at home, you can really see that the sauce thickens up so much.

[@RABthefirst]

SylvanaForrester Since you are basically using the chicken for the collegen, I wouldn't use wings at all. I'd use cheap shoulder and the feet. You want all the flavor coming from the veggies and the beef anyway.

[@ergolineL]

Been a chef for 17 yrs, made traditional demi more times than I can count, this is better.

[@jammedyam3389]

Adam Ragusea: It's free real estate

[@_axu_]

Simple but funny comment

[@_axu_]

*Ragusea

[@jammedyam3389]

@@_axu_ damn bro its been 6 months and I haven't noticed that

[@_axu_]

@@jammedyam3389 Now u did 👍

[@oliveoiI]

Justin B. What was it b4?

[@IMxAxBUNNY]

Not related to the video but Chef John I couldn't handle your chiding in the back of my head anymore and I finally bought Parmigiano-Reggiano (instead of prepackaged shredded Parmesan) Thankyou. My pasta is now (more) amazing.

[@gerardhaubert8210]

IMxAxBUNNY ii

[@Androyd09]

+

[@Paelorian]

You've made an important step toward preparing great food. Real Parmeggiano-Reggiano is one of the world's great and unique foods and it's simply much better than imitators. That powdered shaker stuff is crap that doesn't deserve to be called Parmesan. Real Parm greatly enhances many recipes. Try a caesar salad with the real stuff!

[@dakshvohra9380]

@@Paelorian It is so good I literally import it halfway across the world. the stuff they sell here is absolute crap, and pretty shady too

[@baconbandit6731]

I was a saucier in a 4 star. From start to finish this would take 2 to 3 days to make. This cheat looks legit. I will definitely try this for my personal use.

[@Super123456789ki]

4 star restaurants don't exist...

[@BulletFever1]

@@Super123456789ki yes but 4 star hotels do, maybe that's what he meant.

[@baconbandit6731]

@@Super123456789ki I was Saucier at Dallas' Nana. I believe it was actually a 5 star.

[@Super123456789ki]

@@baconbandit6731 i looked it up and while it looks very good and high end, the website mentions nothing about michelin stars, and besides that on the michelin website it says that 3 stars is the maximum number of stars given out

[@baconbandit6731]

@@Super123456789ki I didn't say we were a Michelin 5 star. There are several food rating organizations. That are very respectable.

[@TheMyameeGirl]

Chef John, do you have a cookbook yet?? I have tried a lot of your recipes and they are always a hit... and always so yummy!!

[@arthas640]

He partnered with Allrecipes(dot)com and wrote a cook book called "America's Family Favorites: The Best of Home Cooking". I've always assumed he doesnt advertise the book due to some sort of deal between Allrecipes and his business Food Wishes. Essentially he's kind of like a subcontractor, he's got his own thing but he's part of a larger business, and sometimes when you have that kind of relationship they set limits on what you're allowed to do, like advertising. I've worked as a subcontractor and sometimes they dont want you posting ads while working for them, mentioning any competitors of the person hiring you, or stuff like that.

[@Chinookman]

“John Mitzewich, born and raised in New York, always had an interest in food and cooking, even at an early age. After teaching at a prestigious culinary academy, he decided to take his passion for food online. Today, his blog, Food Wishes Video Recipes, is one of the most visited video recipe websites! With this cookbook, he brings you more than 150 timeless recipes for all occasions, including Hot Spinach Artichoke Dip, Spiced Pumpkin Soup, King Ranch Chicken Casserole, Double Fudge Brownies, and more.”

[@henkjanssen1252]

Whenever I eat chicken, I put the bones in a big bag in my freezer. When I have accumulated a large quantity, I use it to cook some stock. That way the chicken fed me twice. Last time I did this I had stock so thick that I could cut it in cubes and bounce them on the table.

[@taradead]

you should really use uncooked bones for demi. There's usually some trace of salt on cooked chicken. As the water reduces, the salt just intensifies and eventually ruins the reduction. Cooked bones are fine for stock...but reducing past that won't work.

[@angelaphsiao]

Food wishes: he was here before us, and he’ll be here long after we’re gone

[@usmaniqbal9207]

adam ragusea lol

[@tsmithkc]

It's interesting how similar this is to the first steps of making old-fashioned portable soup.

[@xXKuroXx100]

Townsends fans unite

[@sentientarugula2884]

@@xXKuroXx100 ohhhhh yeahhhhh... PEMMICAN TIME

[@vitazissel3671]

Basically the same idea actually! The names are just different times of cooking or bones

[@brandonvistan7444]

Just a bit of 17th Century cooking.

[@vizprave6721]

Same with bone broth. The thing that unites all these dishes is you are boiling meat that contains a lot of collagen into gelatin.

[@dewinmoonl]

It might be much cheaper to make this out of chicken feet and pork feet. Chinese do it all the time it's called "肉皮冻" if you feel bad about the cooked meats to be thrown away those might be a cheaper alternative. This is basically organic msg

[@61raindrops]

You forgot to mention pork skin since direct translation is "meat skin jelly" :p

[@dewinmoonl]

SylvanaForrester you got it exactly right! It is eaten like an aspic. But also it can be used to make the 小笼包 which has a juicy filling, basically if you think about it it is impossible to make a pastry with a soup filling (how are u going to fill something with a soup?). However the trick is to put the gelatins inside while it is solid solid, and as it steams it become a soup.

[@dewinmoonl]

SylvanaForrester :D long liv utube comments

[@matthewhunter6421]

Except pork doesn't add beef flavor, which is what this is supposed to imitate

[@arthas640]

I usually eat the meat afterwards and the non-chicken bones go to my dogs, so little gets wasted! My dog will eat anything, everything from curry and compost.

[@ThatDonovanKid]

Who else is here after Ragusea's video?

[@peterconway6584]

Actually, I came across that video by chance; I subscribe to Chef John. I'm so glad that my first foodie subscription was the acknowledged best!

[@loplop6614]

Me

[@Billbobaker]

Me

[@CloudForestsOfficial]

@@peterconway6584 same

[@travisretriever7473]

Yo.

[@SandiHooper]

I used turkey wings, it worked great! Thanks Chef John. Don’t know why I feel so bad about veal and not beef. I know that’s just goofy, but I do. Oh, and a crockpot works really well for small batches.

[@Doone226]

Good idea about the turkey wings, as they are usually cheaper per pound than chicken wings nowadays.

[@MsSwitchblade13]

I was wondering this!

[@cherell4173]

I love watching. I could listen to your voice all day. lol.

[@louieis1337]

same

[@arthas640]

i listen to him at work. My coworkers kind of hate me because i get super hungry and end up eating alot of snacks and end up bringing in leftover of some oh is recipes to work for lunch :3

[@cheng210]

Ragusea sent us here. Love what I find here.

[@keithhoffman7190]

Making it now and have lost count of how many times I have! I add some whole cloves, lots of rough cut garlic, mushrooms and way more bay leaves. I consider this a valuable dietary supplement for collagen and use it liberally all the time. Thanks again, Chef John!

[@thomasgronek6469]

thank you for another fantastic video. For projects like this, we use a ghetto crock-pot. It is a styrofoam cooler from one of the steak distribution companies... (frozen steaks). we put 3 or 4 layers of cloth towels on the bottom of the cooler, bring out pot to a boilish, put the lid on the pot, put the pot in the ghetto crockpot, then put the styrofoam lid on top of that. we let it sit on the floor (or table) over night. The next day it is still too hot to touch.

[@mshill2406]

interesting

[@AmyStache]

Can we just talk about the absolute comedic genius that this guy is?

[@Smashtacular01]

Steak Pauline. Just to let you know, I made it for my mother after watching your video. Thank you for sharing it with us.

[@LauraMolina-LaDiabla]

Chef John, I can't order veal feet from my local butcher anymore so I substitute with parboiled, trimmed chicken feet for the collagen. They are neutral tasting in stock compared to the wings.

[@mirchshake50]

Love the recipe and love the commentary. Greetings from New Delhi India

[@tootz1950]

Hi from Las Vegas, Nevada.

[@anky9784]

a mirch shake wouldn't taste good too much mirch is spicy

[@mirchshake50]

+ETHAN BRADBERRY :)

[@jessicahalyard6984]

Thank you so much for this!! There are recipes I haven't tried because they call for Demi glace and I could only find it for a tiny jar that costs the earth...and a recipe that took veal bones and took 48 hours. I work more hours than that in a week so this is a god send. Thank you thank you thank you.

[@SindyxLotus]

This stuff is absolutely brilliant. 18 hours later and I have the best damn sauce I've ever tasted. I had it with my streak and tamagoyaki this morning. Thank you so much for introducing us to this.

[@briantoy734]

I ordered some William Sonoma veal Demi Glacé. This beat it hands down. My wife said “why would we ever go out for a steak again if we can eat this for free?” Truly a flavor bomb for sauces. Thank you chef.

[@ytugtbk]

Past few times purchasing a rotisserie chicken from the grocery store, after tearing the chicken apart to make various meals, poured the juice left over in the bottom of the bag through a strainer into a 2 cup container. When I pulled out several days later to make a pan sauce, it looked just like this--a gelatinous mass. Thought at first it was fat, but gave it a try anyway. Turned out great!

[@michalngo531]

Tried the classic demi glace following your first recipe, turned out amazingly! :) Definitely need to try this one too! Thank you Chef John!

[@joetierney2]

Beautifully done Chef. And please accept my condolences. I'm sure your mom was a wonderful person.

[@crowleyswhitehorse]

I made this with a bag of poultry parts (turkey necks, chicken wing tips, etc), beef soup bones and a couple pounds of very cheap, very fatty cuts of beef. Came out quite wonderful. It definitely has more of that chicken/turkey gravy flavor than true demi - but that's not a bad thing - just different. It totally nails that luxurious texture, incredible richness and beautiful shine.

[@codyaevans]

I did this with a stock I made from leftover carcasses of smoked turkeys I made on thanksgiving. Amazing!

[@chelseajordan5081]

I thoroughly enjoyed this video... Particularly the humor! Thank you!

[@donnaluck9921]

In the past, I've used Progresso French Onion Soup to enrich my sauces and gravies, not to mention cooking a meat loaf in, but I'm definitely going to try your version. Great idea! Thanks for sharing.

[@rhettlover1]

Brilliant, Chef, thank you! I only cook for myself, so I'm going to experiment with gelatin in a variety of pan sauces. And, going to make the main dish too!

[@coyoteunclean]

I'm experimenting with my second batch of this. I used my pressure cooker to render. I'm sitting on it now as it reduces. Fantastic compromise in ingredients, and I'll let you know how the finished product comes out. Thank you for the inspiration.

[@ShalimarPerfume]

I put that all after roasting, into a crock pot with water, etc overnight. Before I go to bed the crock pot is on high. Much safer and does not heat up the kitchen as much. Then strain it into a container and chill in fridge for a few hours to get that fat off and either reduce it or use it as a broth for soups and stews. Sometimes I just use the bones from a roasted chicken, turkey, smoked ham bone goes right into the crock with throw away veggies etc.

[@digitalboomer]

Well thanks chef for doing this. I have to feed my dog only chicken and veggies because she has bad allergies. When I boil the chicken I always have broth which is nice, and if I roast the chicken I always have the leftover carcass and bones for stock. i was always told that chicken just doesn't have enough collagen for demi, but I have made some pretty gelatinous stock just by using the standard techniques. I wonder if the new breeds of chicken and the new feeds have something to do with the collagen? Most old-school chefs seem to brush off the use of chicken bones ... maybe the chickens weren't as good for this in the old days?

[@13c11a]

A wonderful lesson on how to make sensational sauce. Thank you.

[@thomasjunker5415]

Making this now with a couple of Turkey wings, and the leftover carcass after carving it. Looking forward to using Demi in a couple sauces in the future :)

[@luceaschild]

This looks wonderful. Thank you for working a cheat out! I made an attempt to get veal bones and was unsuccessful so I will certainly try this. :)

[@werpires]

This reminds me of the Russian dish Kholodets! You basically cook pork/beef for a long time, season the stock and add vegetables then fill it all into a container and cool it in the fridge! It also turns into a, well, meat jelly. Many people think it's gross but I guess it's all a matter of what you grew up with :) It'd be interesting to see you make the recipe Chef John 😊 Anyways, great video as always!

[@BrownEye]

Thanks Chef John. Now I can finally Chicken Demi-Glace.

[@Simon-dn9kv]

Hello Chef John, if you happen to run out of food wishes, I'd love to see your take on the so called "Kaiserschmarrn" as I'm always struggling to get a nice caramelized crust on it.

[@HiVizCamo]

So glad I came across H. Blumenthal's permission to use a pressure cooker to make the stock. Mine always come out jiggly and clear in only two hours on high setting, saving about 1.25 days making this which is handy.

[@jpmartian]

BTW, I love all your recipes, that I've tried and really appreciate the time and excellence of your videos.

[@hmcorpsman]

You invoked Ross Perot!!! I'm dying laughing. Love the video too. Big thumbs up!

[@foodwishes]

"Ain't no party, like a third party, 'cause a third party don't stop..."

[@TheDarwiniser]

this is what i need, solid basic flavour steps to build dishes. thankyou chef.

[@limelyx]

Sooo I guess an alternate name of this would be ''How to make your own Chicken Jell-O''. All jokes aside though, very useful recipe. I have never made Demi-glace before but I will keep this in mind :)

[@vidareggum6118]

Your narration style is borderline addictive! I really enjoy your videos😄

[@mwambamwelwa]

"The steak formerly known as Diane"😂😂😂 your jokes are on another level Chef John😩

[@rhettlover1]

It was a bittersweet joke, Chef's mom recently passed, he renamed it for her.

[@edharlingen75]

Thanks for this video. I can't find veal bones here and was anxious to make demi glace. Now I can!

[@brlamb5]

There is something about the rhythm of his voice that it very unique and interesting...

[@ilovetweek000]

The best christmas gift for Chef John Cayenne

[@Heghineh1]

Great recipe , will try it over the weekend

[@janicewebber5584]

Thank God no veal or lamb! I won't cook it or eat it. I hope you share some recipes of how to use this & chicken stocks too. I see recipes for stock more than recipes of how to use it.🤔 Thanks Chef John, you're the best!👍

[@robbyrobi758]

I would love to give you so many tips 😂😂 but i have learned to keep them to my self i could do this for pennies 😅😅 ❤❤ love you're stuff

[@Erinloveable]

Thank you for a baby free version of one of your recipes :)

[@SethMusicOfficial]

Love these videos, inspiration to cook! Thank you Chef!

[@jeffreyluokkala6994]

I'll just buy it will not go thru pain of making . Looked online to buy Demi-glacé $30.00 9.5oz so changed my mined will make myself . Thanks chef John

[@manspeej]

Don't put the tomato paste at the beginning cuz there's a chance it'll burn, so add it after 45 minutes in the oven

[@thenewandrei4o94]

speaking from experience?

[@bustedkeaton]

@@thenewandrei4o94 i would imagine.

[@usmaniqbal9207]

@@thenewandrei4o94 on adam raguseas demi glace inspired by this one he also add the tomato paste after wards cuz it burns if u put it on the start

[@myaigeneratedthoughts]

this one is definitely a success!!!

[@lallerohcaastelli6258]

8:39 chef john: every recipe benefits from this my brain: demiglaze pannacotta

[@davide2711]

Probably your best video

[@MaZEEZaM]

Though I didn't actually want an actual veal demi-glace, I did want this super gelatinous chicken stock. Perfect recipe, Thanks.

[@roofkyfraser7817]

have been watching your videos for about two and half years now...love them all...and wonder why you don't do comedy?

[@dpie4859]

Chef John: Would it make any difference in taste or texture if i would use a pressure cooker instead? (With shorter cooking time of course.) Thanks a lot

[@foodwishes]

First of all, I've never tried, so I wouldn't know. But, you would need a huge pressure cooker to do this.

[@canaan_perry]

Nice work. I sometimes add a little gelatin powder to some of my stocks for a more sticky mouth feel!

[@Malfunct1onM1ke]

I could never make it through this technique without eating the whole pan when it comes out of the oven at 2:42

[@LeeBennett007]

I'd eat that straight from the roasting pan!!

[@huchenPersonal]

Me too!

[@connorunderwood9673]

It wouldn’t be good

[@vilma1989]

Also, would you also consider using oxtail instead of beef shank?

[@zainsiddiqi7633]

Watch Adam Ragusea

[@mikerotchbernz4789]

Zain Siddiqi bro this comment was 4 years ago 😂😂

[@erickbetancourt896]

@@mikerotchbernz4789 It's never too late 🤣🤣

[@ecurrie4549]

Why not?

[@arthas640]

@@ecurrie4549 I dont know of any reason not to, they're functionally very similar (have pretty similar ratios of meat, bone, and connective tissue) but oxtail is really expensive compared to beef shank. Where i live at least its around 2-3 times the price for oxtail compared to beef shank. This cheater demi-glaze is a great cost effective short cut compared to that route.

[@gustavgnoettgen]

I was experimenting with cooking eggs with lazy methods, including putting them in the oven. The bottom side that touched the baking tray got slowly brown and developed a fascinatingly realistic chicken broth taste! Must go back to this.

[@tracydubois9034]

This looks so good can't wait to save up some of my money to to buy ingredients! I'm 11 and love to cook because of you. Well thats not quite true. I tried making dutch babies when I was nine and got pretty close to burning the house down. But thats not true either. So what is true? This going no where with me trying to be dramatic. As always enjoyyyyyyyy.

[@moregardening5014]

Great video! Only thing I disagree with is putting that fat on a paper towel and throwing it out. That’s good stuff! Just add that fat to a saucepan, bring up to a simmer until you boil out any liquid. Then store that fat in the freezer. Use for making dumplings or sautéing veggies.

[@pfaffman100]

Alchemy Chef John. Another big thank-you.

[@luceaschild]

I do love it when you revisit recipes with updates and/or additions or changes. :)

[@doughknuts]

Great video! I made this but my demi glace has about half has sediment. Did I need to use cheese cloth?

[@ashleyburian4048]

Worked perfectly and is delicious! Thank you

[@billbenson6033]

two comments on this. First I make duck demi twice a year. I find it a great option to veal. I always have it in my freezer. Also for gelatin, I always add chicken feet. They are readily available at Latin grocery stores.

[@cheefpoker]

“Golden black” 😂

[@RenkoBocchi]

what will you do on the remaining solids? would you throw it out?

[@barbarablattler1305]

Thanks, chef John, It looks so easy and I will try it.

[@feeltheburnsalissaaj681]

I’m using this recipe for my wedding reception next year

[@michaelwhalen4337]

I like this version instead of my 48 hour version 👌 Thanks Chef Bon appétit

[@msladytsunade777]

This is way better than spending $15 - $35 bucks for Demi-Glace from a store that might or might not have it.

[@guycalabrese4040]

Your'e funny! I reallylike the way you talk with those funny comments. Yes, you are a good chef as well!

[@Codeman8675309]

What roasting pan is that?! I love the style 😍

[@zengarang]

What do you do with the leftover meat, bones, and vegetables?

[@foodwishes]

They go into the garden compost or garbage. If simmered long enough, there is absolutely no flavor left.

[@nolansykinsley3734]

If you know anyone with chickens they will love the meat and veggies, but I would take out the bones. Otherwise just toss it in the compost pile.

[@BoozeLover]

Meat and skin in the compost... ? I have not tried this. No issues with varmints or bugs?

[@nolansykinsley3734]

Anything organic can go into the compost pile. You actually want bugs in your compost, they help aerate it, break it down, and their poo adds to the nitrogen content of the compost. As far as varmints I don't really know, the compost area is inside a fenced garden to keep the deer out anyway.

[@Adranash]

You shouldn't put anything in the compost that was treated with any type of heat, it attracts too many bugs you don't want.

[@hannaheli2274]

His voice is sooo calming

[@null0byte]

Speaking of substitutions. Easy one. It's not exact, but it's close: Beef Broth Substitute = Chicken Broth + Garlic + a bit of low sodium soy sauce. Used to do this at a restaurant many years ago.

[@NoahMercy11]

You are the boss of your sauce

[@The_Mad_Chef78]

Personally I am a non-purist when it comes to stock. Veggies have no business being in a stock until the last hour or so of cooking. Long cooked mire poix has a much higher chance of clouding your stock and starts to give off flavors that are not as ideal as shorter cooked mire poix. Just give them a separate roast before adding and you achieve the same effect, also your bones will roast faster.

[@davidhoekje7842]

It would be interesting to experiment on that premise. I've wondered if some of the stuff I toss into the stock pot could give off flavors from long cooking, though I wouldn't expect it from celery, onion, or carrot. Herbs certainly.

[@bmoraski]

Wow that looks good. Curious if you picked through the meat and made anything with it , or just ate it on the spot. lol

[@melaniemarquez5056]

Thank you SO much for this version..I can't wait to make it.!!!! and the flash of your wedding ring was nice too see.... ! :)

[@marrowbonez]

Doing this with turkey wings makes the best Thanksgiving gravy

[@imprimisxo]

Is it appropriate to clarify this stock before reducing? Or, will clarify remove the collagen?

[@joedirte1029]

A couple questions: -Does anyone know why kind of stainless cookware he’s using?? I love the looks of it. -Also, if I don’t use veal bones can I just use regular beef bones?

[@busyrand]

Adam Ragusea sent me!... I appreciate the excuse to watch more Chef John videos... I'll be watching the baked wings video next because that was also referenced by Adam with a shout out to Chef John.

[@kcmclove]

THAT WAS VERY VERY COOL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@FairyRosee_]

Is better than bouillon the same thing but... creamy?? You can use this in place of chicken stock?

[@tunatuna8877]

Curious on the loss during the initial boil. After the 12 hours only one quart had evaporated? Feel like mine had much more. Maybe too much heat?