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Product reviews for Roasted Chicken Demi-Glace

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Such a time saver!
This allows you to get a delicious dinner on the table in mere minutes. Saute some chicken, boneless or on the bone. When it is cooked thru, remove it to a plate and cover it with foil to keep it warm. To the saute pan add a minced shallot, some fresh parsley and pepper and allow the shallot to soften up a bit, add about a half cup of white wine and let it reduce a bit over medium-high heat and then add a tablespoon or two of this paste and about a cup of water, boil for about 3-5 minutes, add a tablespoon of butter off the heat and whisk until it melts, taste for seasoning, and then pour over the chicken. Voila, a nice dinner with in minutes. I keep the chicken and the beef demi on hand all the time now. I think they are the highest quality of all these type bases out there in the market place, and you sure can't beat the price on Amazon.
Guest | 7/21/2017 9:58 AM
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Both of the Demi-Glace are the secret to excellent sauces. We have been using them for years ...
Both of the Demi-Glace are the secret to excellent sauces. We have been using them for years and always have great results. Jules Silver and his team know what they are doing. It is a pleasure to be a member of the Sauce Club. I jokingly say, that a piece of truck tire sautéed in olive oil with a splash of wine and a spoonful of Demi-Glace could be served with success!! It is the magical final ingredient.
Guest | 7/21/2017 9:59 AM
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A must-have for rich-tasting casseroles, pot pies, and gravies
The first time I used this in making chicken casserole, I was hooked. I had struggled for decades to get that perfect, rich flavor in the bechamel sauce that forms the basis of such casseroles. (If you despise the modern practice of using a can of cream of mushroom or cream of chicken soup and start with butter or oil, add flour, then whisk in liquid, you are making a bechamel sauce.) Demi-glace like this transforms the sauce into something truly rich and satisfying. When I take the time to saute the mushrooms in a single layer with no other veggies in the pan until they are browned on both sides, the combination of flavors is unbeatable. I add most of the demi-glace early in the process before too much liquid is added so that it dissolves more quickly, use chicken broth as the primary liquid, add just a dash of cream, then add more demi-glace to taste. Throw in fresh sage, and you have ultimate comfort food.

Demi-glace also comes in regular chicken, beef, fish, seafood, and pork, although I have yet to find the pork in sizes aimed at consumers rather than restaurants. Although I prefer the roast chicken flavor for veggie-heavy casseroles, I prefer the regular chicken flavor for chicken gravy. Two years ago, I had never heard of demi-glace, and now I consider it a pantry must-have. I am glad Amazon carries it, because the local grocery store does not.
Guest | 7/21/2017 1:12 PM
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My favorite of More Than Gourmet's three chicken reductions
I have been using More Than Gourmet's glaces and stock reductions for about 10 years. I have purchased just about all of them and have at least 6 different stocks in my pantry or refrigerator at any one time. I have often given a selection of the 1.5 oz. pucks to foodie friends of mine. One of the things that they often ask is, what is the difference between the three chicken based products, so I thought that I would include that information in this review:

* Glace de Poulet Gold is a 20-time reduction of classic chicken stock. In other words, each ounce of Glace de Poulet Gold yields 20 ounce of chicken stock. Glace de Poulet is made with roasted bones and requires more than 24 hours of reduction to achieve its deep, rich, roasted color and syrupy consistency.

* Jus de Poulet Lié Gold is a chicken based glace that includes a roux for thickening sauces. It allows you to make classical, lighter colored chicken based sauces without the added time and effort typically required to bind a roux into the finished sauce.

* Fond de Poulet, a 40 to 1 reduction of classic white chicken stock. Just 1 ounce yields 5 cups of chicken stock.

Since the Jus de Poulet Lié Gold contains a thickening agent (roux) like the beef based Demi-glace Gold it allows the home cook to easily make classic sauces such as Sauce Provencale and Madeira Sauce or to experiment by adding other gourmet products and create their own unique sauces.

This is not necessarily the product that you would add to a soup as it would thicken it more than most people would want. However, if you are looking for a light colored chicken based glace to help you to create that special sauce quickly and easily this is the product for you.

* Note: Some of the above descriptions of the stocks were borrowed from More Than Gourmet's website.
Guest | 7/21/2017 1:12 PM
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Love this stuff!
Love, love, love this stuff! I typically make my own stock and freeze it after cooking it down to concentrate the flavors. That takes a while and a bit of freezer space. Store bought "stocks" are expensive and little more than lightly flavored salted water. This stuff is great for adding a strong flavor kick to a pan sauce, a pallid soup or stew, or just about anything. This is NOT a salt cake with a couple of teaspoons of chicken flavoring. The flavor is very concentrated without a lot of added salt. I recommend this product heartily and use it at least a few times a week (or one of the other demi-glace flavors available). The price might seem high, but it is really pretty inexpensive when you make a comparison. It also won't induce a stroke if you use it.
Guest | 7/21/2017 1:12 PM
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Classic French Stocks and Sauces