Making Demi-Glace

Credit: David Brabyn

Displaying 1 of 8

1. Roast the bones: Browning bones and vegetables in a roasting pan in the oven before combining them in a pot with water gives this stock a more pronounced flavor and deeper color. Veal bones have more collagen than beef bones; simmering the bones transforms the collagen into gelatin, which makes for a thicker, richer stock. Heat oven to 500 degrees. 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. Add carrots, onions, and leeks to the pan and spread them evenly around the bones. At Le Ferrandi and many French restaurants, they leave celery out of their stocks, as they believe it to be too assertive. Roast the bones and vegetables until they are deeply browned, about 45 minutes more.