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There are a lot of reasons why fancy restaurants are expensive, but one of them is because sauces like this take a lot of work! It takes at least a whole chicken to make just couple tablespoons of a rich chicken demi-glace. Here's how you can do it at home.

If I were doing this at an actual restaurant, I'd be a little more vigilant with my skimming and I'd be passing the sauce through a much finer strainer known as a chinois several times throughout the reduction process, but the basic principles are the same.

Note: this video was shot in November at my temporary home. You’ll start seeing full videos shotn in my new kitchen in Seattle soon.