On Thu, 05 Jun 2008 12:29:44 -0500, Kathleen
wrote:

viking 69 wrote:
I have a reciipe that calls for chicken demi-glace, which is unavailable
in my
locale and I am too lazy to make it. What about substituting a liquid
'chicken
base'? Would this be too salty?


Yeah.

Are you cooking the chicken yourself? De-glazing the pan just means
pouring off any excess fat, adding some sort of liquid (water, wine or
even beer) and boiling while scraping loose the crusty bits. Takes
about 2 minutes after you've removed the chicken from the pan and is so
good and so cheap.

Everyone should do that as a matter of course, but it ain't Demi
Glace.

Go he

http://en.wikipedia.org/wiki/Demi-glace

and follow your nose.

Or Google:

http://www.google.co.uk/search?hl=en...e+Search&meta=

GIYF
JonH