For want of a classic Sauce Bordelaise (a la James Peterson), making the want of a demi-glace, making the want of a Sauce Espagnole, but lacking a sufficient quantity of brown beef/veal stock, I realized I had some brown chicken stock and wondered if it might work. The chicken stock was strong flavored with good gelatin extraction. He talks about using pork or turkey but not chicken. I used a standard recipe for the Espagnole, but at the end, I think the tomato came to much to the front of the flavor while everything else seemed roughly balanced. Not chicken-y. The flavor overall was not quite as strong as it would be using beef/veal stock, of course. I added the limited beef/veal stock I had for the demi-glace and now the taste really seems to be straightening itself out so that by the time I get to the wine reduction, it will probably be fine. My question is for anyone who might use chicken stock in place of beef/veal stock for brown sauces. I don't think the chicken Espagnole on it's own would have worked at all but requires some glacé or beef/veal stock in the end. I may try again with less tomato. To be a cleaner experiment, I probably should have used more chicken stock in the second demi-glace step instead of the meat stock. My only reason for experimenting with chicken-based brown sauces is that I tend to have more chicken stock than beef/veal stock on hand. It also would be cheaper. Just curious if anyone tries chicken stock for some of the classic brown sauces or has any other ideas for tweaking it. Thanks.