Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

This chicken demi-glace is an elegant vehicle for delivering ultra-concentrated, roasted chicken essence in an umami-packed sauce, and it’s the ultimate secret weapon for leveling up your chicken dinners. Unlike our <a href="https://www.chefsteps.com/activities/beef-demi-glace">beef demi-glace</a> and our <a href="https://www.chefsteps.com/activities/umami-bomb-vegetarian-demi-glace">vegetarian demi-glace</a>, we don’t use any tricks or thickeners for this chicken demi. It’s just carefully prepared chicken stock fortified with aromatics and sherry, reduced down to a perfect sticky, spoon-coating consistency. We don’t always mess with the classics.

Chicken Demi-Glace