Learn how to make "Cheater" Chicken Demi-Glace! Visit foodwishes.blogspot.com/2016/0... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy "Cheater" Chicken Demi-Glace recipe!
Пікірлер: 844
@foodwishes4 жыл бұрын
Check out the recipe: www.allrecipes.com/Recipe/254275/Chef-Johns-Cheater-Demi-Glace/
@eldaneuron41834 жыл бұрын
Food Wishes here from Adam Regusea
@ailyn79204 жыл бұрын
Can I use chicken feet instead of wings?
@metalheadmaidenue65054 жыл бұрын
Limpin Ailyn I just read in another comment that you can use chicken feet
@Jahstice3 жыл бұрын
Can you do a demi glaze video with only vegetables?
@aragusea6 жыл бұрын
I made this, turned out great, cost hardly anything.
@Jakc.3 жыл бұрын
Why no replies
@pillbelichick3 жыл бұрын
You are after all the RL Stine of your white wine
@patrickdemenezes42043 жыл бұрын
nice (involuntary) collab thanks boys
@theburningorange36223 жыл бұрын
plz reply lol
@mistersteveter15623 жыл бұрын
Hu
@aragusea6 жыл бұрын
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.3 жыл бұрын
Love ur channel btw 🙂
@hridaya3873 жыл бұрын
This was before his first videos lol
@CuteLittleHen3 жыл бұрын
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.
@rickmorty49213 жыл бұрын
you can use ace cubes, throw them in to glase and fat will separate better. lots of cubes
@BrandonCaparas3 жыл бұрын
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.
@RABthefirst8 жыл бұрын
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.
@isildur1fan8 жыл бұрын
legs have not such a taste as wings and wings have a lot of flower etc than legs
@wakaka2waka8 жыл бұрын
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.
@RABthefirst8 жыл бұрын
wakaka2waka Plus, most of the flavor is from the beef and veg.
@RicH08648 жыл бұрын
Oh yeah. Whenever we cook chicken feet at home, you can really see that the sauce thickens up so much.
@RABthefirst8 жыл бұрын
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.
@jammedyam33894 жыл бұрын
Adam Ragusea: It's free real estate
@_axu_4 жыл бұрын
Simple but funny comment
@_axu_4 жыл бұрын
*Ragusea
@jammedyam33894 жыл бұрын
@@_axu_ damn bro its been 6 months and I haven't noticed that
@_axu_4 жыл бұрын
@@jammedyam3389 Now u did 👍
@oliveoiI3 жыл бұрын
Justin B. What was it b4?
@ergolineL3 жыл бұрын
Been a chef for 17 yrs, made traditional demi more times than I can count, this is better.
@ThatDonovanKid4 жыл бұрын
Who else is here after Ragusea's video?
@peterconway65844 жыл бұрын
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!
@loplop66144 жыл бұрын
Me
@Billbobaker4 жыл бұрын
Me
@CloudForestsOfficial4 жыл бұрын
@@peterconway6584 same
@travisretriever74734 жыл бұрын
Yo.
@TheMyameeGirl8 жыл бұрын
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!!
@arthas6403 жыл бұрын
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.
@Chinookman2 жыл бұрын
“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.”
@angelaphsiao4 жыл бұрын
Food wishes: he was here before us, and he’ll be here long after we’re gone
@usmaniqbal92074 жыл бұрын
adam ragusea lol
@IMxAxBUNNY8 жыл бұрын
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.
@gerardhaubert82107 жыл бұрын
IMxAxBUNNY ii
@Androyd096 жыл бұрын
+
@Paelorian6 жыл бұрын
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!
@dakshvohra93803 жыл бұрын
@@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
@henkjanssen12528 жыл бұрын
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.
@taradead6 жыл бұрын
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.
@baconbandit67314 жыл бұрын
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.
@Super123456789ki4 жыл бұрын
4 star restaurants don't exist...
@BulletFever14 жыл бұрын
@@Super123456789ki yes but 4 star hotels do, maybe that's what he meant.
@baconbandit67314 жыл бұрын
@@Super123456789ki I was Saucier at Dallas' Nana. I believe it was actually a 5 star.
@Super123456789ki4 жыл бұрын
@@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
@baconbandit67314 жыл бұрын
@@Super123456789ki I didn't say we were a Michelin 5 star. There are several food rating organizations. That are very respectable.
@michalngo5318 жыл бұрын
Tried the classic demi glace following your first recipe, turned out amazingly! :) Definitely need to try this one too! Thank you Chef John!
@tsmithkc8 жыл бұрын
It's interesting how similar this is to the first steps of making old-fashioned portable soup.
@xXKuroXx1004 жыл бұрын
Townsends fans unite
@sentientarugula28844 жыл бұрын
@@xXKuroXx100 ohhhhh yeahhhhh... PEMMICAN TIME
@vitazissel36714 жыл бұрын
Basically the same idea actually! The names are just different times of cooking or bones
@brandonvistan74444 жыл бұрын
Just a bit of 17th Century cooking.
@vizprave67213 жыл бұрын
Same with bone broth. The thing that unites all these dishes is you are boiling meat that contains a lot of collagen into gelatin.
@jpmartian8 жыл бұрын
BTW, I love all your recipes, that I've tried and really appreciate the time and excellence of your videos.
@donnaluck99214 жыл бұрын
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.
@rhettlover16 жыл бұрын
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!
@jessicahalyard69846 жыл бұрын
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.
@keithhoffman71902 жыл бұрын
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!
@coyoteunclean3 жыл бұрын
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.
@AmyStache3 жыл бұрын
Can we just talk about the absolute comedic genius that this guy is?
@cherell41738 жыл бұрын
I love watching. I could listen to your voice all day. lol.
@louieis13378 жыл бұрын
same
@arthas6406 жыл бұрын
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
@chelseajordan50816 жыл бұрын
I thoroughly enjoyed this video... Particularly the humor! Thank you!
@luceaschild8 жыл бұрын
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. :)
@SethMusicOfficial8 жыл бұрын
Love these videos, inspiration to cook! Thank you Chef!
@TheDarwiniser8 жыл бұрын
this is what i need, solid basic flavour steps to build dishes. thankyou chef.
@Smashtacular018 жыл бұрын
Steak Pauline. Just to let you know, I made it for my mother after watching your video. Thank you for sharing it with us.
@joetierney28 жыл бұрын
Beautifully done Chef. And please accept my condolences. I'm sure your mom was a wonderful person.
@luceaschild8 жыл бұрын
I do love it when you revisit recipes with updates and/or additions or changes. :)
@crowleyswhitehorse7 жыл бұрын
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.
@vidareggum61184 жыл бұрын
Your narration style is borderline addictive! I really enjoy your videos😄
@edharlingen758 жыл бұрын
Thanks for this video. I can't find veal bones here and was anxious to make demi glace. Now I can!
@SandiHooper4 жыл бұрын
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.
@Doone2264 жыл бұрын
Good idea about the turkey wings, as they are usually cheaper per pound than chicken wings nowadays.
@MsSwitchblade13 Жыл бұрын
I was wondering this!
@SindyxLotus6 жыл бұрын
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.
@barbarablattler13058 жыл бұрын
Thanks, chef John, It looks so easy and I will try it.
@BrownEye8 жыл бұрын
Thanks Chef John. Now I can finally Chicken Demi-Glace.
@13c11a7 ай бұрын
A wonderful lesson on how to make sensational sauce. Thank you.
@Heghineh18 жыл бұрын
Great recipe , will try it over the weekend
@codyaevans7 ай бұрын
I did this with a stock I made from leftover carcasses of smoked turkeys I made on thanksgiving. Amazing!
@werpires8 жыл бұрын
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!
@cheng2104 жыл бұрын
Ragusea sent us here. Love what I find here.
@ashleyburian40482 жыл бұрын
Worked perfectly and is delicious! Thank you
@melaniemarquez50568 жыл бұрын
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.... ! :)
@hmcorpsman8 жыл бұрын
You invoked Ross Perot!!! I'm dying laughing. Love the video too. Big thumbs up!
@foodwishes8 жыл бұрын
"Ain't no party, like a third party, 'cause a third party don't stop..."
@thomasgronek64696 жыл бұрын
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 Жыл бұрын
interesting
@dewinmoonl8 жыл бұрын
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
@61raindrops8 жыл бұрын
You forgot to mention pork skin since direct translation is "meat skin jelly" :p
@dewinmoonl8 жыл бұрын
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.
@dewinmoonl8 жыл бұрын
SylvanaForrester :D long liv utube comments
@matthewhunter64215 жыл бұрын
Except pork doesn't add beef flavor, which is what this is supposed to imitate
@arthas6403 жыл бұрын
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.
@pfaffman1008 жыл бұрын
Alchemy Chef John. Another big thank-you.
@hannaheli22748 жыл бұрын
His voice is sooo calming
@Simon-dn9kv8 жыл бұрын
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.
@thomasjunker54154 жыл бұрын
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 :)
@mirchshake508 жыл бұрын
Love the recipe and love the commentary. Greetings from New Delhi India
@tootz19508 жыл бұрын
Hi from Las Vegas, Nevada.
@anky97848 жыл бұрын
a mirch shake wouldn't taste good too much mirch is spicy
@mirchshake508 жыл бұрын
+ETHAN BRADBERRY :)
@ytugtbk9 ай бұрын
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!
@digitalboomer8 жыл бұрын
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?
@LaFamiliaguild8 жыл бұрын
I very enjoy watching and trying to cook your dishes chef. Been watching your videos for a long time. This is the 2nd demi-glace video you've made. Have you ever watch the TV show "Northern Exposure"? if you ever have time in your busy schedule please watch season 4 episode 21 "The big feast" I love chef Adam and his rendition of demi-glace it's so hilarious, the episode is 30min long, hope you enjoy it.
@dwaynewladyka5778 жыл бұрын
That looks amazing.
@craigbrown53599 ай бұрын
Most outstanding!!! Thanx
@gustavgnoettgen4 жыл бұрын
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.
@timmcdougall14076 жыл бұрын
Love it!!! Thank you
@canaan_perry7 жыл бұрын
Nice work. I sometimes add a little gelatin powder to some of my stocks for a more sticky mouth feel!
@Erinloveable8 жыл бұрын
Thank you for a baby free version of one of your recipes :)
@davide2711 Жыл бұрын
Probably your best video
@BadBeastBarbecue8 жыл бұрын
Very nice!
@bugleko79328 жыл бұрын
oh my! ive been waiting for this for so long! haha thanks!
@LauraMolina-PaintDiva7 жыл бұрын
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.
@OldManCookin8 жыл бұрын
Amazing Chef! :)
@limelyx8 жыл бұрын
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 :)
@brlamb53 жыл бұрын
There is something about the rhythm of his voice that it very unique and interesting...
@songbyrd00018 жыл бұрын
Beautiful!
@petrap92148 жыл бұрын
Wonderful, thank you!
@comesahorseman6 жыл бұрын
Thank you, chef! I can use this technique for bone broth, which does wonders for my creaky knees ;)
@user-927ov1vj3o8 жыл бұрын
Awesome!
@lavoltare63075 жыл бұрын
So good ty.
@dufferjuice8 жыл бұрын
Well... I know what I'm doing this weekend! Thanks Chef.
@moonkazi16908 жыл бұрын
awesome ..you did proper way ..good job..☺
@robbyrobi75810 ай бұрын
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
@guycalabrese40406 жыл бұрын
Your'e funny! I reallylike the way you talk with those funny comments. Yes, you are a good chef as well!
@aquilestadeu8 жыл бұрын
Great idea!
@ericlaramie46674 жыл бұрын
Beautiful sauce and side
@JohnDoe-bh4et4 жыл бұрын
beautiful colour
@myaigeneratedthoughts8 жыл бұрын
this one is definitely a success!!!
@Codeman86753098 жыл бұрын
What roasting pan is that?! I love the style 😍
@hakansoder52793 жыл бұрын
Hello Chef John. Love your videos and personal tone. About the Demi-Glace.. Do you have any thoughts on the possibility of using a pressure cooker? I see 2 possible advantages: 1. more flavour stay in the pot (at least for the "long cook") 2. Dramatically reduced cooking time. Thanks again. /Hakan from Sweden
@boozotheclown29666 жыл бұрын
Awesome
@cheefpoker5 жыл бұрын
“Golden black” 😂
@michaelwhalen43373 жыл бұрын
I like this version instead of my 48 hour version 👌 Thanks Chef Bon appétit
@briantoy7343 ай бұрын
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.
@jay7sa8 жыл бұрын
so cool
@deanokanome8 жыл бұрын
Hey Chef John nice video! It gave me a thought though. Can do a video showing how you would make a chicken pot pie??
@doughknuts6 ай бұрын
Great video! I made this but my demi glace has about half has sediment. Did I need to use cheese cloth?
@jeffreyluokkala69947 жыл бұрын
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
@civilizeddiva8 жыл бұрын
This recipe is next in my repertoire!
@QianBing8 жыл бұрын
AMAZING
@melissahutton23548 жыл бұрын
Hey Chef John, could you do the 12-14hr simmer in a slow cooker or pressure cooker? Just cuz I like my house a little bit...
@bmoraski8 жыл бұрын
Wow that looks good. Curious if you picked through the meat and made anything with it , or just ate it on the spot. lol
@lunasun6668 жыл бұрын
Thank you Chef!! :) How long can you keep this?
@kcmclove7 жыл бұрын
THAT WAS VERY VERY COOL!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
@iambyrdman4 жыл бұрын
1 Bay leaf? Just 1? You Hater! Spice it up bro. Thank you so much for all your precious time. I learn a lot from you and funny too. Nice moves chief!!!
@janicewebber55842 жыл бұрын
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!👍
@becauseisaidso926 жыл бұрын
You’re the funniest and the coolest 😁😁😁
@ShalimarPerfume8 жыл бұрын
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.