I have been making my own chicken stocks for a while; they’re super easy to do if you have ever roast chicken (which we do regularly!).
This was, however, the first time I ever did her big, beefier, brother; the Demi-glacé.
It took two days, but I have finally reduced almost 5 litres of water into 200ml of pure beef essence. When it’s that concentrated, it becomes a jelly.
I can’t wait to try it out tomorrow for a steak sauce. Everything I read about making a great sauce (which really can be the best part of a meal) hinges on a top quality base.
Fingers crossed I have one.