How to Use Spent Bones to Make a Second Stock – Recipe | food

WWhen I worked at River Cottage, we instinctively made it Re-moisturizing, or a second stock, of bones previously boiled for storage. Rich broth ingredients have heaps of flavor left in them even after they’ve been cooked and filtered, so we’d fill the pot with water and make a second, weaker broth to use in soups, to boil veggies or to make Boulangerie potatoes. We’ll also make fresh bone stock in refill instead of water, making it super strong jus.

Remouillage, or second stock

Remouillage is a French cooking term that translates to “re-moisturizing”. Used broth bones are returned to the pot, often with fresh vegetables, then covered with water and simmered until flavorful, so a second broth makes for a very frugal.

To get the best flavor and extract the most nutrients, including collagen and micronutrients from the bones, the broth should be cooked for as long as possible: Ideally, chicken should be cooked for at least four hours and beef for eight hours. The most energy efficient way to do this is with a slow cooker; You can also make stock in a pressure cooker, thereby reducing your cooking time by two-thirds. However, the intense boiling produced in a pressure cooker will create a cloudy stock and may be more slowly bitter than bitter, although in my experience it is still a good idea to use it.

The refill product is, of course, weaker than the made-from-scratch stock, but still surprisingly full of flavor. It can be combined with the first stock, or reduced to the desired flavor and viscosity.

used stock bones (eg chicken carcass, beef marrow bones, lamb bones)
Stock up on vegetablesalmost all chopped (eg, carrots, celery, celery, leeks, onions, parsley, levage, garlic, mushrooms, bay leaves, etc.), to taste

Place bone broth into an appropriately sized saucepan (or slow cooker or pressure cooker) and add an equal amount of fresh vegetable stock or skins and leftovers. Crush everything with a dough roller, then add enough water to just cover it. Bring to a boil, then reduce to a simmer and cook as long as possible, at least 2 hours. Take a teaspoon, add a pinch of salt to bring out the flavor and taste.

If using a pressure cooker, cook for at least an hour, following the instructions. The best option—for the best way to refill and save energy—is to put it in a slow cooker and cook for at least eight hours.

Filter the broth, and if there’s still more flavors and minerals in the bones, consider using them to make a second refill. However, if the strained broth is already on the weak side, let it simmer for longer or reduce to your liking.

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