Recipe ideas using chicken Demi glacé?

Cafe Society
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Last night I made a big batch of chicken stock from the leftovers of 4 rotisserie chickens. Then I boiled the stock down to less than half its original volume, partly to make room in the freezer, partly because I like boiling down stock into a demi glacé consistency to concentrate the flavors. I put it in a container in the fridge to cool before divvying into portions, and this morning it was formed into a beautifully solid jello mold. Put a blob of it in a little bowl, added salt and pepper and ate it aspic-style. Yum, good batch (pro tip- I recently discovered adding a teaspoon or two of apple cider vinegar to the stock before simmering helps to render the collagen from the bones, and as a bonus adds a subtle flavor kick from the sourness of the vinegar).

But other than a real killer chicken picatta version I make with boiled-down chicken stock, I’m kind of not sure of what to make with it. Most recipes I see online seem to be pasta-based variations of my picatta recipe. Chicken Marsala? Leave out the capers and use Marsala wine instead of white. Not that there’s anything wrong with that, just looking for some inspiration and variety.

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Since no other recipes using chicken demiglace, or concentrated chicken stock, are forthcoming, I’ll post the chicken piccata recipe I mentioned in my OP. Concentrated stock is such good stuff this should be shared with the rest of the world :wink:

Simmer down about a quart of UNSALTED homemade chicken stock down to about a cup or less of liquid (I never add salt to the chicken stock I make and freeze in case I want to concentrate it like this later).

While that’s simmering down, dredge some chicken breasts in a mix of flour, salt, pepper and ground thyme (not bothering with any amounts from here on because I always wing it). Whole flattened chicken breasts are traditional here but I like cutting the chicken into cubes because there’s more surface area to brown, and no knives needed when eating!

Either mince up several cloves of garlic very fine, or use a garlic press. Chop up about 1/2 - 1 red bell pepper (maybe not traditional, but it adds color and a few vitamins). Maybe dice up a shallot or two if you want to get fancy? Optional.

Sauté veggies in a pan with some olive oil just until they soften up (add garlic a little later than the other veggies so it doesn’t burn). Remove veggies from pan and set aside.

Add a generous chunk of butter to the pan and brown the chicken on all sides. Remove browned chicken (doesn’t have to be completely cooked through yet) and set aside. Pour in a good sized splash of white wine and use it to deglaze the pan, scraping up the browned bits on the bottom (note: for this reason you don’t want to use a non-stick pan. Maybe should have mentioned that earlier, but hopefully you read this through before you started). Cook the wine down till it’s reduced quite a bit.

Add the chicken, veggies, and reduced chicken stock back to the pan and simmer until the sauce thickens up a bit more and the chicken is cooked through. Add some capers and a can of quartered artichoke hearts (again, don’t think this is traditional, but I had piccata at a restaurant once with artichokes and it was really good, so I always do). When sauce is about ready, mix in juice of one lemon at the end. Add salt and fresh ground pepper to taste.

Serve over spaghetti with some nice grated Parmesan, and enjoy.