Chef John's Shortcut Demi-Glace

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Oil a large roasting pan with vegetable oil. Place the celery, onions, and carrots in the pan. Drizzle the tomato paste over the vegetables and toss to coat. Arrange the chicken wings and beef shanks on top of the vegetables.

3. 3

   Bake in the preheated oven for 45 minutes. Turn the chicken and beef pieces. Continue roasting until the mixture is very well browned and slightly charred in spots, another 30 to 40 minutes.

4. 4

   Transfer the mixture to a large stock pot along with the pan juices. Add 6 quarts cold fresh water, the bay leaf, and the peppercorns. Bring to a simmer over high heat; reduce the heat to low to keep a gentle simmer with small bubbles and minimal movement. Simmer until the meat is falling off the bone and the flavor is extracted from the chicken and beef, 12 to 14 hours. Remove from the heat.

5. 5

   Strain out all the solids. Return the pot to the heat and bring to a simmer over medium-high heat. Reduce to about 2 quarts, or by 50 percent. Strain the liquid through a strainer into a container, pressing down on the solids to extract all the liquid.

6. 6

   Let come to room temperature before covering, then refrigerate. When the demi-glace has solidified, gently use a spatula to scrape off any fat collected on the top.

• Calories 744.02 kcal High
• Protein 50.3 g Good Source
• Carbs 43.68 g Moderate
• Total Fat 42.66 g High
• Saturated Fat 11.71 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 201.32 mg High
• Sodium 753.19 mg High
• Fiber 19.48 g Good Source
• Sugar 34.76 g High
• Added Sugar 29.8 g High
• Calcium 102.76 mg Low Source
• Iron 0.76 mg Low Source
• Potassium 1140.55 mg Good Source
• Vitamin A 53.61 mcg_rae Low Source
• Vitamin C 8.15 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Tomatoes 🍅
• Onions 🧅