Demi Glace – Great Chefs
Description
This International sauce features Bones, beef, Bones, chicken, Celery. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Brown the beef bones and put them in a large stockpot.
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Cover with water and boil.
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Keep the bones covered with water for 8 to ten hours.
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Strain, reserving the liquid.
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Put the beef bones in the pot with the chicken bones, vegetables and seasonings.
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Cover with water and cook for 4 to 5 hours.
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Strain, reserving the liquid.
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Combine both the beef liquid and the chicken liquid together.
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Bring to a boil and then add the tomato puree.
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Cook for 10 minutes, then strain.
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Increase heat and reduce until the liquid will coat a spoon.
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Skim the surface of the mixture throughout the reduction.
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Any leftover demi-glace can be frozen in an ice cube tray and used a cube at a time later : Box 71112, New Orleans, Louisiana - 1983 : Chef Roland Huet, Christian's Restaurant, New Orleans
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 284.5kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 51.8mg3%
- Total Carbohydrate 65.3g22%
- Dietary Fiber 13.8g56%
- Sugars 4.4g
- Protein 10.6g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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