I have a reciipe that calls for chicken demi-glace, which is unavailable in my
locale and I am too lazy to make it. What about substituting a liquid 'chicken
base'? Would this be too salty?

viking 69 wrote:
> I have a reciipe that calls for chicken demi-glace, which is unavailable
> in my
> locale and I am too lazy to make it. What about substituting a liquid
> 'chicken
> base'? Would this be too salty?
>

Yeah.

Are you cooking the chicken yourself? De-glazing the pan just means
pouring off any excess fat, adding some sort of liquid (water, wine or
even beer) and boiling while scraping loose the crusty bits. Takes
about 2 minutes after you've removed the chicken from the pan and is so
good and so cheap.

Kathleen > wrote in
:

> viking 69 wrote:
>> I have a reciipe that calls for chicken demi-glace, which is
>> unavailable in my
>> locale and I am too lazy to make it. What about substituting a
>> liquid 'chicken
>> base'? Would this be too salty?
>>
>
> Yeah.
>
> Are you cooking the chicken yourself? De-glazing the pan just means
> pouring off any excess fat, adding some sort of liquid (water, wine or
> even beer) and boiling while scraping loose the crusty bits. Takes
> about 2 minutes after you've removed the chicken from the pan and is
> so good and so cheap.
>
>

The liquid chicken would be too salty.

It don't take that much work to simmer chicken stock down to a demi-
glace.
Put it in your oven and pre set the cooking time for say 2 hours and the
temp for 325F in a not covered pan. Than should be around right. PS check
it every 40 minutes or so.

Ummm Kathleen de-glaze and demi-glace are differing things.

--

The house of the burning beet-Alan

On Thu, 05 Jun 2008 12:29:44 -0500, Kathleen
> wrote:

>viking 69 wrote:
>> I have a reciipe that calls for chicken demi-glace, which is unavailable
>> in my
>> locale and I am too lazy to make it. What about substituting a liquid
>> 'chicken
>> base'? Would this be too salty?
>>
>
>Yeah.
>
>Are you cooking the chicken yourself? De-glazing the pan just means
>pouring off any excess fat, adding some sort of liquid (water, wine or
>even beer) and boiling while scraping loose the crusty bits. Takes
>about 2 minutes after you've removed the chicken from the pan and is so
>good and so cheap.

Everyone should do that as a matter of course, but it ain't Demi
Glace.

Go he

http://en.wikipedia.org/wiki/Demi-glace

and follow your nose.

Or Google:

http://www.google.co.uk/search?hl=en...e+Search&meta=

GIYF
JonH