Beginning the Gravy for Gourmet Stuffed Chicken Recipe

Video Transcript

I've got all these gorgeous juices, but I also have a lot of fat in there from the chicken. And I don't want that in my sauce. So, I have one of these nifty little, whoever invented this needs a medal. What it does is, the fat rises to the top and all the juices sit at the bottom. It's great for Thanksgiving for turkey time. And then you can just pour your juices, without the fat, into your pan. And your fat all stays at the top. Now you'll note there's little pieces of apple in there and I don't care. I think those little pieces of apple are quite nice. But I think we're almost there, we're perfect. So, I'm going to get this going on a high temperature. Get this sauce heating up and I'm going to be adding some of my favorite thing, demi-glace, which I told you about. I'm telling you, best investment for four bucks, Bristol Farms, I think Whole Foods has it. It is literally called gourmet demi-glace. This happens to be O'Canard, it's a duckling demi-glace. I don't think it matters. It could be veal, it could be chicken demi-glace. For the sauce that we're making, what it just does is give it an intensified meaty flavor. This is worth it's weight in gold. You know, in culinary school, you learn how to make this and you learn it by making a huge pot of veal stock and then making a huge pot of brown stock. And turning the brown stock into what's called an Espagnol sauce, which has some tomato paste. Then once you've made those, you mix them together and reduce them by half. And then, you mix more together and reduce it by half, and reduce that by half and reduce that by half, and reduce that by half. Until, eventually, you get this gelatinous thing. Takes about three days and a lot of work. This is 4.95. It adds an intense rich, meaty flavor. It's what you find every restaurant where you've tasted a sauce and gone, oh, I can't put my finger that. And, I'm telling you, four bucks, it's worth it. You use maybe a tablespoon of this in your sauce and it's excellent. Our sauce is coming up to a boil. Okay, we've got our sauce boiling at this point. Now, I want to add a little bit of apple brandy, because I happen to really like it. Really, it's going to give us a depth of flavor. So we've added a little bit of apple brandy. Sometimes, it'll ignite. Doesn't matter if it does or doesn't. And we're bringing that to a boil and we want to let that reduce until it's kind of syrupy. And it smells great. I'm going to probably add a little bit of salt and pepper to it to give us a little depth of flavor. Just a small little hit of salt, a little bit of pepper. I'm going to let this boil away. It's got to reduce down a bit.

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