Restaurant-Style Rich Chicken Jus (Demi-Glace) | Kenji's Cooking Show

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There are a lot of reasons why fancy restaurants are expensive, but one of them is because sauces like this take a lot of work! It takes at least a whole chicken to make just couple tablespoons of a rich chicken demi-glace. Here's how you can do it at home.
If I were doing this at an actual restaurant, I'd be a little more vigilant with my skimming and I'd be passing the sauce through a much finer strainer known as a chinois several times throughout the reduction process, but the basic principles are the same.
Note: this video was shot in November at my temporary home. You’ll start seeing full videos shotn in my new kitchen in Seattle soon.

[@Law030811]

That's some good stock footage.

[@JKenjiLopezAlt]

This comment.

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@@JKenjiLopezAlt that comment

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This comment

[@EdszGhee]

Just waiting for Avatar Shabu to return...

[@olgakim4848]

See what ya did there.

[@Blue-nt3uy]

When the world needed him the most, he returned.

[@supercooled]

Who is this guy, superman?

[@mr.cooper2031]

@@supercooled 🦸

[@Chocolatel0vr]

Everything changed when quarantine came. Only J. Kenji Lopez-Alt, master of late night dishes, could stop the boredom.

[@davesorrells4603]

The last food bender

[@AFKnaHSama]

You Just wrote what His Community think's

[@RiamsWorld]

In college, I used to reduce stock using my basic non-fuzzy logic rice cooker with the lid off and a fan (to help with evaporation and cooling so it doesn't boil). When it's basically pure gelatin, it'll turn off on its own so it won't burn, but then you gotta add some water back in. (I did something similar for clarifying butter).

[@JKenjiLopezAlt]

This is kinda genius.

[@RedMasterJV]

Most people in college wouldn't bother cooking in the first place, and then there's you making home-made stock

[@7ujn1qaz1qaz]

The true modern college experience is alternating between stress eating junk while cramming for exams and then stress cooking all day after failing said exams.

[@jsobrino]

wait now i wanna try this

[@ShawnThompsonLA69]

@@jsobrino I bought these really cool hand-blown beer glasses in college. Sigh. But that's not true, I also learned how to make Chole and aloo gobee.

[@NotThatMattNagy]

I go by the “Gallon Freezer Bag” method: carcasses from roasted chicken as well as onion, celery, etc scraps go to a gallon bag in my freezer, and when that bag is full, I throw it all in the stock pot and make stock in addition to whatever scraps I have lying around. Generally fits about 2 carcasses and various scraps.

[@danielleanderson6371]

Do you suck the air out? I wonder if freezer burn is a potential issue if you don't fill the bag quickly enough.

[@alexjacob3735]

@@danielleanderson6371 that does sound like a problem. I would recommend pushing the air out just in case

[@FloydianHate]

@@danielleanderson6371 freezer burn doesn't really matter for this kind of application. it affects the texture of the meat but you're not gonna eat it.

[@dorami3]

Me too!!

[@mikeyaustin6524]

Me too! I've started freezing everything for stock, onion skins, mushroom stems, the stalks of kale ect ect

[@duckieforever]

Kenji: "I'm going to save this for later." Also Kenji: *keeps sampling*

[@peach-tea]

I wanna be real for a sec. Kenji, ever since you started posting more regularly my cooking game has increased like 10 fold. I just wanna thank you for the gift you've given all of us for completely free. also as a trans female, I appreciate you including non-binary people in your outro. hope you're settling in well

[@JKenjiLopezAlt]

Thanks, this means a lot to me!

[@joeysorrentino1304]

Is there a certain type of pan that works best in the pizza oven. I am scared it’s going to warp everything when it gets so hot

[@BlaBla-li4mo]

You´re a man.

[@peach-tea]

@@BlaBla-li4mo happy pride :)

[@jvbertao1975]

@@peach-tea HAPPY PRIDE!!

[@kaanishko98]

LEGEND SAYS HE IS BACK

[@mitchsorenstein7105]

LETS GOOOO

[@wackaer25]

i'm confused on how he can be in seattle if wursthall is in cali lol.. did he part ways?!

[@banananonos]

"People keep asking if I'm back... Yeah, I'm thinking I'm back" - John Wick. And Kenji, in my dreams.

[@Antilles1974]

A good trick that I learned while making stock is to take a steamer basket and invert it on top of the veggies/bones to keep them submerged. Makes skimming the scum much easier too!

[@Becausing]

Try a tea ball or a soup bag!

[@trikstari7687]

I'm going to have to try that. Genius move tbh.

[@FoxyFoxyShazam]

Holy moly! Two in a day? He’s baaaack!

[@alexstanley6546]

I've heard that the best way to make a veal stock is to cook the veal twice. The secret to more flavorful stock is re-vealed!

[@nathanielfarrugia]

Love how he called himself out about the freezing carcasses

[@Default78334]

If you want tons of gelatin and connective tissue, you can always use chicken feet for your stock (though they've gotten kinda expensive in recent years). Also, even for western cuisine applications, I highly recommend a pinch of Sichuan peppercorn in a chicken stock, it adds a really interesting depth of flavor on top of the traditional seasonings.

[@etherdog]

Kenji, the way you were dipping into the demiglace I thought there wouldn't be enough to make it to the fridge. I do save my carcasses in the freezer (from 1 chicken a week), make stock every 2 months, and make demiglace about 4 times a year. This tutorial has given me a lot of background info on how to make it better. Thanks!

[@NoahTheDude420]

When the world needed him most he moved. Now after what seemed like 100 years. HEEEE IIISSSS BAAAAACK!

[@kevinfmchugh]

I've found it's easier to add only the bones/carcass for the first 30-60min or so, and skim that off before it comes to a boil. (When there are no vegetables floating around, it seems much easier to skim, since the scum can't cling to anything. It also seems most of the scum comes out in that first process anyway). I'm surprised Kenji added the veg at the same time, but I guess that's how restaurants do it. Anyway, for ease of skimming I always give the bones a head start, skim, then add veg and other scraps. (I also use a cheap mesh/chinois ladle for skimming, which helps keep more of the stock from being wasted) Maybe no one will read this comment though. :-/

[@MonsieurGilbert]

Thank you for this comment!

[@reikinaexperience1646]

I'm surprised he keeps the ladle in the scum for 2/3 of the video

[@mediaconsumption3972]

Thank you for this comment!

[@hello.itsme.5635]

Thank you for this comment! You gave some very useful tips.

[@stuart207]

I discard the first boil water. I find the stock cleaner

[@zacharyjaeger1917]

By far my favorite chef on KZbin. Thanks for everything Kenji!

[@foolishjonny]

He's back! All of us will have great videos and food again. Yay! Thanks K

[@TopMassMusic]

Hey Kenji HUGE fan, excited for the new kitchen story arch and the additional LORE to come. I recomend your channel to many people as it's helped me learn so much. Usually when describing your channel I tell people the reason you are different from other channels, is I can be watching a video on something as basic as a salad dressing and learn some interesting facts about how the chemicals in the ingredients interact and imulsify, which I can then take into dozens of other recipes. This is why you are the absolute goat and in a small amount of time watching, someone can soak up so much fundamental cooking knowlege which is super important as opposed to just following a recipe. Thanks for everything you do.

[@florentvargues9256]

the man's a star - no sponsors, no stupid advertisements, simple kitchen tools. I want to be on team Kenji!

[@scratchkitchenmeatery4905]

Your reasoning for skimming at the beginning was spot on and that is something that I would have never thought about 🤙🏼

[@fukpolitics]

use a fine mesh sieve to skim the scum, i find it's more effective and saves you from discarding stock when you skim.

[@tteot1wph]

Smart

[@lepidoptery]

i was confused he didn't pour the scum through the strainer to put the broth back, but i guess it's not a big deal.

[@telemetrylost3995]

I have a baby sieve that was floating around my kitchen for years. It seems like it was made for this. I’ve used it to skim since my first pot of stock. I thought everyone used one.

[@Knightcommander69]

I forgot how much I loved your videos Kenji. Welcome back Chef!

[@christieallan3904]

So glad to have you back, I hope your well Kenji. Can I just say your roast potatoes made my family's Christmas!! Give an extra treat to Shabu for me, watching those little legs go in anticipation is a delight in dark times xx

[@sameoldsteph]

Truly amazing. I've made plenty of chicken stock but never have I reduced any to this level. Incredible how little is left! I shall add this to my list of Kenji's recipes to try.

[@MrK-ti5lt]

Yay!!! Can't wait to watch this and welcome back man !

[@theanonymouschef1557]

6:23 I work in an 150 year old Grand Hotel, we have 3 restaurants in total and the chefs always compete with the clearness of their stocks. Also the phrase you hear most as an apprentice is "How do you want to do X if you can't even make a clear stock"

[@derekhardy8713]

😂😂😂😂I literally have 2 Turkey carcasses, 4 chicken carcasses and a bag of chicken thigh scraps in my freezer because one chef one time (not you) suggested doing that. I never seem to get around to marking the stock though. You’re disclaimer made me laugh pretty hard when it popped up.

[@dardardarification]

OMG this is a bright spot! Happy New Year Kenji!

[@itamarolmert3549]

He's back! We missed you! Been spoiled by your frequent uploads during lockdown.

[@riuphane]

I have been looking for new, modern instructions and conversation for making demi-glace. Thank you for this.

[@Sa1985Mr]

Kenji and Alton both returning, this is a good day.

[@thehollows]

Glad your videos are coming again. They help a lot during these depressing times. No pressure though :)

[@christianborris6754]

Spends many hours reducing a stock down to a beautiful yet tiny amount of demi-glace..... still give some to the pups. Wholesome.

[@dygbi]

Those absolutely perfect cuts. Amazing stuff.

[@biscuitkitchentreviews]

Missing the vids! Glad to see you're still uploading. I just bought Food Lab a few weeks ago because of all your great insights.

[@asubaseball219]

Love the "inside info" about working in a kitchen!

[@elizabethingram9784]

Thanks for the great visuals, I appreciate your work!

[@nunesjuanmanuel]

Missed these videos a lot, I've learned a lot from you. I hope you're doing well Kenji. ¡Saludos desde Argentina, Kenji!

[@KaraResuFox]

KENJI I got The Food Lab when it came out! My tomato sauce, vinaigrette, and veggie broth thank you oh so very much!! Now that I have a deeper understanding of the why and how, I love making my own recipes! I am even starting my own business selling dried pepper sauce! THANK YOU for being a constant inspiration!

[@MarkFaldborg]

The story about setting the strainer over the sink hits home. I have almost done it once, luckily I had actually gotten out the pot I was going to reduce in so it reminded me as I was moving the stock pot.

[@twojamamusia1063]

You could use a little strainer instead of a laddle to clear the stock - you wouldn't loose as much liquid, I guess. Also - adding spices after it comes to a boil will make it easier to skim that first batch of scum. In Poland we usually use celery roots and add all spice 🙂 Good to see you again!

[@thatdudebro]

OMG. full kenji vids ? god has rewarded me.

[@scottfmurphy78]

You are an angel with your animals. Also, sometimes, I secretly wish you would trip and drop something you’ve worked on for hours, just for a laugh, but not really!! You are AS inspirational as Jacques, keep it up.

[@robert58]

Very glad this show is back

[@jeffwanko380]

Really really looking forward to that new kitchen. I'm sure we'll all be jealous.

[@Y0u.kn0w.wh0]

Finally lockdown isn’t as bad when Kenji uploads regularly!

[@AlysiasArtStudio]

Thank you so much!!! I’m geeking out over this and can’t wait to make this!

[@liveforever5809]

Guess who‘s back, back again Kenji‘s back, tell a friend Guess who‘s back, guess who‘s back

[@frog6581]

peep !

[@janeturnquist2942]

Thank you for teaching this. I appreciate you and your videos. Awesome cooking information, awesome video footage, awesome commentary too!! Love your personality and down to earth demeanor you remind me of my own sons communication skills. Down to the last detail… I love it! Have a great day Kenji!!

[@SharonH11100]

Thanks so much for the skimming explanation ~ this has been a big “?” In my head for years. 🙋🏼‍♀️👍🏼

[@drwgisblaidd2650]

Really glad to see you back, Kenji. 🙂

[@thedasroach7743]

"...You’ll start seeing full videos shotn in my new kitchen in Seattle soon." O.M.G

[@primadeluxe4910]

Yessssss

[@caitlinrangecroft9082]

I used to work in a gastro pub and the head chef screamed at a KP (kitchen porter) for allowing the stock to burn. I love your teamwork approach. That's good management. 😍

[@user-wg4ie9pb3x]

Kenji's a great teacher.

[@BeansEnjoyer911]

I’ve missed you. Your content got me through some rough times

[@im4broke643]

I was thinking I would binge on "Blacklist" for a few hours when I got home from work....somehow I've binged away my time watching Kenji and thoroughly starving atm.

[@d0tz_]

The hand-over-camera transitions are actually *really* seamless upon close inspection, can't tell where the cut is even at x0.25. And man, you really aren't shy about skimming, I treat homemade stock like liquid gold, even a drop wasted is too much for me.

[@mikeyaustin6524]

HE IS BACK!! THIS MADE MY DAY

[@felipes.fontoura7901]

I was missing your POV videos. Thank you Kenji

[@arashsani6719]

I'm reaaaaaaly glad that you're back man

[@ryohonda]

i woke up to this video after going to sleep to your eggs and truffle and i thought i was seeing things thank you kenji for the hard work for us

[@perapoker]

This is the homecooking channel we deserve.

[@frankdopp6887]

Interesting. I had always wondered about cooked vs fresh bones. And I have totally had the experience of making stock and it smelling great but being almost flavorless in tasting. Nice to have an idea why now. Happy you found the time to do a video, Kenji. Any more you find time to make I'll find time to watch. Actually made me smile out loud seeing Shabu and Jamon at the end. Favorite line: "My bay leaves are in transit." Good stuff.

[@SirGrey]

Came back to this and pre-made my jus for christmas lunch tomorrow.

[@tommanning7337]

Glad you’re back 👍🏻👍🏻

[@xMithras]

I think I now feel what my dog feels when I come home late from work

[@brettsmith2624]

Welcome to Seattle Kenji! I have some roasted pepper intel for you, since I know that roasted hatch chilis are important to you. From August-early November, you can head to the Tonnemaker farm stand in Woodinville and they'll roast hatch (or dozens of other varieties) peppers in their drum roaster for you. Sometimes they'll have the drum roaster at the farmers markets around the city, but it's easiest to head up to their farm. I get a freezer full in the fall. It's been a lifesaver for me as a transplant to the PNW. Thanks for all the free content -- I'm excited to see more videos on the way!

[@Brendan.Wheatley]

Simply put, thank you chef!

[@patrickpizzapg3d416]

He’s back period

[@dalbugger1392]

my MAN is a true LEGEND

[@peterflom6878]

Glad to see you again

[@benlove1573]

I can’t do anything in my kitchen now without role playing as Kenji.

[@KunioMasuda]

I have been watching your KZbin everyday time I get a chance. Your videos are the best, with all your detailed explanations. I really enjoy your talking. Thank you.

[@callummcmahon9899]

Very excited for Kenji season 2

[@droxxx3583]

Welcome back, man! You've been sorly missed...

[@billcitizen246]

Not a weird episode! I have been enlightened. I've read a little about this, but watching an expert do it- it makes all the difference. When I watch your stuff (and read it)- by the end- I really feel like I understand. Like you, I don't really use recipes; I look at them to see how it works. But you help me skip looking at 6, or a dozen, cover the pitfalls, and the key points, and I get to see the whole process (condensed so it's watchable). You are a really good teacher, Kenji, and get great results without the pressure of a perfectionist. I always try to share your stuff with my wife. These videos, for me, are the difference between knowledge and understanding.

[@orca4227]

THE RETURN OF THE KING!

[@SirSlapperFish]

Good to have you back my man

[@nelsonw8848]

I've found a large nut milk bag works really well to strain the stock after the initial dump of bones and veggies. It stands up well to heat and also strains out fat as well. I haven't tried on thick demi-glace yet but I will after this video!

[@JhonArevalo07281989]

Whoo! Kenji is back! Missed you, sir!

[@Mistserpent]

One of the few people who can get "less fancy" and make the video better.

[@chrisdraper8003]

The Return of the King.

[@RichardLasquite]

I really needed this today.

[@jedb9677]

I just made some stock in my pressure cooker and it tasted better before I reduced it. I remembered you saying something about low temps and flying aromatics. I just rewatched the vid to confirm. I can't believe how drastic the difference was, I was simmering on medium-high. This a game changer, thanks!

[@tylersmash92]

Yesss my man! Made my day seeing this post

[@tomchamberlain4329]

I've done that too. Tipping the good stock down the sink. Felt great.

[@vumasster]

Welcome back to our favorite chef Kenjamin

[@WastrelWay]

That's a good discussion of why to skim and how to skim.

[@bevan7ful]

he’s back BABYYYYYYYY

[@trytoo5167]

Best one Ive seen so far.

[@carlocatabijan]

If anyone ever feels down, always remember, there will always be someone who will skim your stock.

[@warmsteamingpile]

Yes I've got to try this!

[@CBMX_GAMING]

The Return of the King

[@toin9898]

I just recently tried making a full blown demi glace (except the stock was from a mish-mash of animals) and it blew my mind. I keep homemade concentrated stock in my freezer so it didn't even take very long but I honestly was not expecting it to be that good. Totally changed my mind on pork chops (along with your "permission" to not cook them to 165º)

[@jmfox2000]

Great video. I’ve also chucked a whole stock down the wink before. I also wanted to cry!

[@seasonsofrefreshing7386]

Looks delicious! Thanks for sharing!

[@anonmoly7193]

Welcome back Kenji! :)

[@smokingtarheel3003]

This is great. I have that same pot you used at the beginning. Really like this video.

[@marfu999]

RETURN OF THE KING

[@kaleb2369]

return of the king