Reduce the sauce: Traditionally, the stock for demi-glace was thickened with a roux, but modern chefs have shunned thickeners in favor of reducing stock to a pure, more syrupy consistency. To transform the stock into demi-glace, proceed to next step. Stock will keep refrigerated for up to 1 week or frozen for up to 6 months. Transfer the stock you don’t plan to use right away to storage containers and refrigerate. Once it’s cooled, skim the surface again to remove any fat. If storing stock for another use, you can cool it quickly by placing the pot in a sink half filled with ice water. The bones may be reused to make a lighter, secondary stock with fresh vegetables and aromatics, called remouillage and used for sauces and soups. Discard bones, vegetables, and bouquet garni. Tap edge of sieve with a wooden spoon to loosen any solids that impede the straining of the stock, but do not force liquid through. Strain the stock: When the stock is ready, set a chinois (a fine-mesh conical sieve) or a fine metal sieve over a clean 8-qt. After first hour, skim the stock every 30 minutes or so. Skim the fat: Skim fatty froth from surface of stock with a ladle every 5–10 minutes during first hour of cooking to prevent it from clouding stock. Check every few hours and add more cold water if necessary so that bones are always covered. For the minimum amount of extraction, it should simmer for at least 6–8 hours, but we recommend 12–24 hours for a richer, more gelatinous sauce. The strength and concentration of your demi-glace will be determined by the length of time the stock simmers. Simmering slowly prevents the fat and impurities from being churned back into the stock and clouding it. Simmer the stock: When the first bubbles begin to appear on the surface of the liquid, reduce heat to medium-low and maintain a very gentle simmer a bubble should rise to the surface about once per second. Starting with cold water encourages the proteins and fats contained in bones to rise to the surface in large pieces, where they can be skimmed and discarded. cold water set pot over medium-high heat. The paste will give the stock a deeper flavor and color. Simmer for 3 minutes transfer liquid to pot of bones. These caramelized morsels of concentrated juice, called the fond-literally, the foundation-will enrich the stock. Add 3 cups water to pan begin scraping up any browned bits from bottom of pan with a wooden spoon. Pour off and discard any fat in the roasting pan and place pan over 2 burners on the stove over medium heat. Roast the bones and vegetables until they are deeply browned, about 45 minutes more.ĭeglaze the pan: Transfer bones and vegetables to a 15–20-qt. Add carrots, onions, and leeks to the pan and spread them evenly around the bones. Put bones into a roasting pan large enough to hold them in a single layer and roast until lightly browned, about 1–1 1⁄2 hours.

Demi kilometre chinois