How to Make a Remouillage

🧂 Ingredients

• 16 pounds of leftover cooked veal or beef bones
• 4 roughly chopped yellow onions

  weighing a total of 1 pound
• 4 roughly chopped ribs of celery

  weighing a total of 8 ounces
• 4 peeled or unpeeled roughly chopped carrots

  weight a total of 8 ounces
• 4 to 6 sprigs of thyme
• 4 to 6 parsley stems
• 15 to 18 peppercorns
• 3 to 4 garlic cloves

Instructions

• 1 Once you’ve completely drained the stock, return the bones, cooked mirepoix,
  spices, and herbs in the pot and onto the cooktop.
• 2 Completely cover the bones in 2 to 2 ½ gallons of cold water. The water should
  cover the bones by at least 2 inches, but no more than 4.
• 3 Next, add in the onions, celery, carrots, thyme, parsley, peppercorns, and
  garlic. You can also place the spices and herbs on a 1 x 1 square foot piece of
  cheesecloth. Fold up the corners and securely tie a double knot around it using
  butcher’s twine to ensure nothing is coming out. As a note, if you plan on using
  a chinois to drain everything, you can just place everything in the cheesecloth
  into the pot.
• 4 Simmer the stock of low to medium heat for 3 to 6 hours. The timing of this cook
  will depend on how much you cooked the initial stock for. If you cooked the
  first stock for 6 hours, you could cook the remouillage for up to 6. If you
  cooked the first stock for 8 hours plus, then you only will be able to get as
  much flavor from the remouillage as possible in 3 or so hours.
• 5 Come back every hour to skim and discard any impurities or fat that collects at
  the top using a ladle.
• 6 Strain the stock completely using a chinois, fine mesh strainer, or cheesecloth.
• 7 Use it, or store in the fridge or freezer for a later date.

Nutrition Info