Demi Glace

• 3 brown chicken stock
• 6 tablespoons vegetable oil
• 2 carrots coarsely chopped
• 1 onion coarsely chopped
• 2 celery sticks coarsely chopped
• 1 leek coarsely chopped
• 3/4 cup plain flour
• 6 tomatoes fresh ripe, sliced
• 1 salt and pepper
• 1 thyme sprig fresh
• 1 parsley sprig fresh
• 1 rosemary sprig fresh
• 1 bay leaf

1. Reduce the stock by one third.
2. Heat the oil in a frying pan then saute the carrots first.
3. When they are slightly coloured add the onion celery and leek and cook until soft and golden. Add the flour stirring well and cook for a fiurther 10-15 minutes.
4. Add the tomatoes and cook for a few more minutes then season with salt and pepper.
5. Lastly add the herbs.
6. Pour in the stock and bring to the boil stirring occasionally and simmer for at least 1 hour skimming the surface of impurities when necessary.
7. Pass the demi glace through a double muslin and leave to cool.
8. Store in the refrigerator.

brown chicken, vegetable oil, carrots, onion, celery, flour, tomatoes, salt, thyme, parsley, rosemary, bay leaf

Taken from www.yummly.com/recipe/Demi-Glace-1652291 (may not work)