Basic Chicken Stouk And Demi Glace Recipe

• 1/2 lrg onion, unpeeled
• 3 x cloves garlic, unpeeled
• 1 x chicken carcass
• 1 c. carrot, minced
• 1 c. celery, minced
• 4 sprg fresh thyme, Or possibly
• 1/2 tsp dry thyme
• 1 x bay leaf
• 1/2 Tbsp. peppercorns
• 6 c. water

1. Place the onion, garlic, chicken carcass, carrot, celery, thyme, bay leaf and peppercorns in a large stockpot.
2. Add in sufficient water to cover.
3. Bring to a boil; reduce heat.
4. Simmer for 2 hrs, adding additional water if necessary.
5. Simmer for 20 min after each addition of water.
6. For a richer flavor, cook till the stock is reduced by half.
7. Remove from heat.
8. Let stand till cold.
9. Skim off the fat and strain.
10. May store the stock for 3 to 4 days in the refrigerator or possibly up to 2 months in the freezer.
11. To prepare a demi-glace, add in 1 1/2 Tbsp.
12. cornstarch mixed with 1 1/2 Tbsp.
13. cool water to the stock.
14. Simmer till the stock is reduced to 2 c. and is thick sufficient to coat a spoon.
15. Yields 4 c. chicken stock or possibly 2 c. demi-glace.

onion, garlic, chicken carcass, carrot, celery, thyme, thyme, bay leaf, peppercorns, water

Taken from cookeatshare.com/recipes/basic-chicken-stouk-and-demi-glace-79351 (may not work)