Stuffed Chicken Breasts and Chicken Demi Glace

We had a fairly complicated class today. Not that the material was hard, it was just because we had SO much to juggle and a ton of pans to use (which resulted in a ton of unwashed dishes). We made chicken breast stuffed with wilted spinach, toasted pine nuts and goat cheese. We poached the chicken and used the poaching liquid to make a sauce that goes with it. In addition to that, we also made a chicken demi glace.

Chicken Demi Glace
You will need:
1 kg Chicken BonesEqual parts carrots, celery and onion (roughly half a stick of each for the celery and carrots and half an onion)
15 g Tomato Paste5 mL OilEnough flour to absorb oil (you'll know when you're on that step)1.5 L Chicken StockProcedure:
Preheat your roasting pan in the oven.
Place the chicken bones into the pan and roast the chicken bones in a 425 degrees F oven.Add the mirepoix into the roasting pan.When everything's starting to brown nicely, take the pan out and remove the mirepoix and the bones.
Place the roasting pan over medium heat on your stove and add the oil.Put the tomato paste into the pan and toast it until it turns nice and brown.Add the flour to make a roux. You'll need enough flour to absorb the oil.Add some stock (enough for you to get the caramelized bits off the bottom) and deglaze the roasting pan.Add whatever's in your roasting pan into a pot with the bones and mirepoix.Add enough stock to cover all the bones.Place a spice bag into the sauce and simmer. Skim off the scum on top if necessary.
Strain after it has reduced to 3/4 of its original content.Seasons the liquid with salt and adjust with stock (if needed).As for the chicken breasts, I will do them again when I have time at home and include photos of the procedure.

The chicken and the sauces turned out really well. I think my chicken was a little overdone but other than that, it was pretty good.