Every weekend, I sit down and plan out dinners for the week. There is usually some sort of roasted chicken and vegetable dish in that lineup, and lately I’ve been experimenting with different ways to add some pizzazz to this simple meal. My favorites so far have been cowboy candy seasoning and sumac lemon pepper.
But a couple of weeks ago, I broke out a jar of Fond Regenerative’s chicken demi-glace to spoon over chicken thighs, carrots, and potatoes. And now it’s entered my rotation of absolutely delicious (and easy!) ways to elevate my go-to dinner.
What You Should Know About Fond Regenerative’s Chicken Demi-Glace
Fond Regenerative offers bone broths, beef tallow, duck fat, and now demi-glaces. The American-made demi-glace comes in two flavors: chicken or beef. And while they’re both delicious, the chicken demi-glace is my preference.
It’s a reduction made from chicken bone broth that also features black pepper, celery, carrots, bay leaves, and onions for a fragrant demi-glace that instantly elevates so many dishes — including roasted chicken, buttered noodles, savory oatmeal, and rice. When I first opened it, the consistency was like soup; but after opening I kept it in my fridge, where it became more jelly-like.
I won’t lie to you: It is a little pricey, at $20 for one (7-ounce) jar. But it’s so wildly delicious that I do think it’s worth the price. Plus, it has a shelf life of more than a year-and-a-half before it’s opened and 10 days once opened.
My Honest Review of Fond Regenerative’s Chicken Demi-Glace
Before spooning the demi-glace over chicken thighs, I took a little taste of it straight out of the jar. And wow, it has so much flavor! It’s richly chicken-y, with a little bit of herbaceousness from the bay leaves. It’s absolutely delicious all by itself, so I know it will only elevate whatever I put it on.
It’s especially perfect for one-pan dinners. I drizzled a few spoonfuls of the chicken demi-glace over raw boneless, skinless chicken thighs and sliced carrots and potatoes in a baking dish before popping it all into the oven. The resulting taste was deeply flavorful, rich, and comforting. It made me think of hearty, cozy, slow-roasted Sunday dinners. It’s so good, I can’t wait to swirl it into my next dish of buttered noodles (my comfort lunch).
What’s your favorite way to upgrade chicken thighs? Tell us about it in the comments below.
