Salsus Chicken Demi-Glace
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A chicken demi-glace is a deeply reduced chicken stock — concentrated to the point where it carries intense flavour, natural viscosity, and enough body to give sauces the gloss and richness associated with professional kitchens. Salsus produces theirs by roasting meaty chicken bones with onion and carrot, then slow-cooking them with rosemary, thyme, bay leaf, and black pepper before straining and reducing to a dense, gelatinous concentrate. No salt is added beyond what occurs naturally in the raw ingredients, and there are no additives or preservatives. The result is paleo and keto diet-friendly.
Unlike the Salsus chicken stock — which is seasoned and best used as a base for soups, risottos, and braising — the demi-glace is specifically designed for reduction. Its unsalted, concentrated nature means it can be reduced aggressively without becoming overly salty, making it the correct choice for jus, pan sauces, and any application where the liquid needs to cook down significantly. It serves as the base for chicken jus, Madeira sauce, morel sauce, and adds a rich, viscous depth to slow-braised dishes like coq au vin and chasseur.
Producer: Salsus is a Norwegian producer specialising in all-natural stocks and demi-glaces for professional and home kitchens. Their range is made using traditional methods — slow-roasting bones, long simmering times, and careful reduction — with no shortcuts or additives.
Storage: Ambient. Store in a cool, dark place. Refrigerate after opening and use within 3–4 days. Alternatively, freeze any unused product.
Ingredients: Reduced Chicken Stock, Water, Meaty Chicken Bones, Onion, Carrot, Rosemary, Thyme, Bay Leaf, Black Pepper.
Net: 1 Ltr
Store in a cool dark place - Refrigerate after opening and use within 3-4 days. Alternatively, freeze any unused product in a suitable container.
