Remouillage is a rich and flavorful broth that is made by simmering bones or meat scraps in water for an extended period of time. The French term “remouillage” literally means “rewetting” or “re-moistening,” and refers to the process of extracting as much flavor and nutrition as possible from the leftover bones and meat.

It is a great way to use up leftover bones or meat scraps, and it is a cost-effective and sustainable way to add flavor and nutrition to your diet.

Fact about the dish Remouillage

One interesting fact about Remouillage is that it is a traditional technique used by chefs and cooks to extract as much flavor and nutrition as possible from leftover bones and meat scraps. In French cuisine, Remouillage is often used as a base for sauces and soups, as it provides a rich and flavorful foundation for other ingredients.

The long and slow process of simmering the bones and meat scraps in water allows for the release of gelatin and collagen, which give the broth a velvety texture and provide health benefits for the joints and digestive system.

Using Remouillage is a great way to reduce food waste and make the most of your ingredients, while also providing a delicious and nutritious addition to your meals.

Remouillage recipe

Remouillage

Remouillage is weaker in flavor than a stock made with bones used for the first time, but you’ll still extract some flavor, some protein, and trace minerals a second time, too, helping you waste even less in the kitchen.

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Prep Time 15

Cook Time 7

Course Dessert

Cuisine American

Servings 2 people

Calories 650 kcal

Equipment

1 stock pot
1 sieve
1-quart jars

Ingredients

The spent bones from a batch of stock or bone broth
½ cup red or white wine, or as needed
2–3 quarts cold water

Instructions

Place the bones into a heavy stock-pot, add in wine, and add cold water. Make sure to immerse the chicken feet by 1 inch (about 5 quarts). Cover pot and boil over med-high heat. Then lower heat to med-low. Cook for 8 hours.
Strain broth through a fine sieve. Use the stock right away or transfer into 2, 1-quart sized jars, sealing their lids. Store up to 5 days or freeze for 6 months.

Video

Notes

By using high-quality bones or meat scraps and adding flavorful vegetables and herbs, you can make a Remouillage that is rich, flavorful, and highly nutritious.

Keyword bone

Nutritional ingredients of Remouillage

Remouillage is a nutrient-dense broth that is rich in essential vitamins, minerals, and amino acids. Here are some of the nutritional ingredients you can find in Remouillage:

Bones or meat scraps: The bones or meat scraps used to make Remouillage are rich in minerals like calcium, magnesium, and phosphorus, as well as gelatin and collagen, which provide numerous health benefits, including improved joint health and digestion.
Vegetables: The addition of vegetables like onions, celery, and carrots in the broth provides dietary fiber, Vitamin C, and other essential nutrients that support a healthy body.
Aromatics: Using herbs and aromatics like garlic, thyme, and bay leaves in the broth not only adds flavor but also provides health benefits. For example, garlic is known for its immune-boosting properties, while thyme is a good source of Vitamin C and antioxidants.
Amino acids: The long and slow cooking process of Remouillage allows for the release of amino acids like proline and glycine, which have anti-inflammatory properties and may help support a healthy immune system.

Overall, Remouillage is a nutritious and flavorful broth that is a great addition to any diet. It is low in calories, high in protein and dietary fiber, and provides essential vitamins, minerals, and amino acids that support a healthy body and immune system.

It can be enjoyed as a base for soups, stews, sauces, or gravies, or it can be consumed as a standalone drink. By using high-quality bones or meat scraps and adding flavorful vegetables and herbs, you can make a Remouillage that is rich, flavorful, and highly nutritious.

FAQs of Remouillage

Here are some frequently asked questions about Remouillage:

Q: What is Remouillage?
A: Remouillage is a broth that is made by simmering leftover bones or meat scraps in water for an extended period of time. The slow cooking process allows for the release of gelatin and collagen, which provide numerous health benefits, including improved joint health and digestion. The broth can also include vegetables and aromatics like onions, celery, carrots, garlic, and herbs, which add depth and complexity to the flavor and increase the nutritional value.

Q: What are the health benefits of Remouillage?
A: Remouillage is a nutrient-dense broth that is rich in essential vitamins, minerals, and amino acids. It is especially high in calcium, magnesium, and phosphorus, as well as gelatin and collagen, which provide numerous health benefits, including improved joint health and digestion. The broth can also help support a healthy immune system and provide anti-inflammatory properties.

Q: How do I make Remouillage?
A: To make Remouillage, simply simmer leftover bones or meat scraps in water for several hours, along with vegetables and aromatics like onions, celery, carrots, garlic, and herbs. The broth can be seasoned with salt and pepper to taste. For a more flavorful and nutritious broth, use high-quality bones or meat scraps and add flavorful vegetables and herbs.

Q: How can I use Remouillage?
A: Remouillage is a versatile ingredient that can be used as a base for soups, stews, sauces, or gravies, or it can be enjoyed as a standalone drink. It can also be used to cook grains like rice or quinoa, or to add flavor and nutrition to other dishes like stir-fries and casseroles.

Q: Is Remouillage gluten-free and vegan?
A: Remouillage can be gluten-free and vegan depending on the ingredients used. If using vegetable scraps and omitting any meat or bones, Remouillage can be vegan. If using gluten-free ingredients, it can be gluten-free.

Q: How long can I store Remouillage?
A: Remouillage can be stored in the refrigerator for up to 5 days, or in the freezer for up to 6 months. It is important to store the broth in an airtight container to prevent bacteria growth and spoilage.

In conclusion, Remouillage is a delicious and nutritious broth that is a great addition to any diet. Its long and slow cooking process allows for the release of gelatin and collagen, which provide numerous health benefits, including improved joint health and digestion.

The broth can also include vegetables and aromatics, which add depth and complexity to the flavor and increase the nutritional value. Remouillage is a versatile ingredient that can be used as a base for soups, stews, sauces, or gravies, or it can be enjoyed as a standalone drink.

It is a great way to reduce food waste and make the most of your ingredients, while also providing a delicious and nutritious addition to your meals.

By using high-quality bones or meat scraps and adding flavorful vegetables and herbs, you can make a Remouillage that is rich, flavorful, and highly nutritious.

So, try making Remouillage today and experience the goodness of this delicious and healthy broth for yourself.