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.
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.