Double-Cooked Stock (Remouillage)

In the pursuit of minimizing food waste and extracting every last bit of flavor and nutrients, the concept of remouillage emerges as a valuable technique. Remouillage, derived from French culinary tradition, involves simmering bones that have already been used to prepare a stock or bone broth. While the resulting remouillage is milder in flavor compared to the initial stock, it still imparts a subtle taste, protein, and trace minerals, making it a resourceful addition to your culinary repertoire.

This recipe presents a method to transform the spent bones from a batch of stock or bone broth into a second round of flavorful liquid. By giving these bones a second chance, you not only reduce waste but also maximize the potential of your ingredients. The resulting remouillage, although lighter and less concentrated, can be employed in dishes where other dominant flavors take the lead or as a substitute for water in vegetable broths.

By embracing the concept of remouillage, you can make the most of your bones and minimize waste in the kitchen. This double-cooked bone broth, although milder in flavor, still offers valuable nutrients and can be utilized in various dishes where its subtler taste complements other dominant flavors. Enjoy the resourcefulness and rich history behind this culinary technique as you transform spent bones into a flavorful remouillage.

Let’s now dive into the step-by-step instructions for creating this double-cooked bone broth, utilizing every ounce of flavor and nutrition from your bones.

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

SERVES: About 2 quarts

PREPARATION TIME: 6 to 8 hours 

INSTRUCTIONS:

1. After you have strained your initial stock or bone broth and stored it in jars for future use, you will be left with softened bones. Instead of discarding them, consider using them for remouillage, inspired by the French culinary tradition.
2. Place the spent bones back into the stockpot. Add up to ½ cup of red or white wine, depending on your preference. The wine adds depth and complexity to the remouillage.
3. Cover the bones with water, ensuring they are submerged by at least 2 inches. Use approximately 2–3 quarts of cold water for this purpose.
4. Place the stockpot on the stove and bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to medium-low and let the bones simmer, covered, for up to 8 hours. This prolonged simmering allows for the extraction of remaining flavors and nutrients.
5. After the simmering process, strain the remouillage through a fine-mesh sieve to remove any bone fragments or impurities, resulting in a smooth and clear liquid.
6. Using a wide-mouthed funnel, carefully pour the strained remouillage into two 1-quart jars, ensuring the lids are tightly sealed to maintain freshness.
7. The remouillage can be used immediately for cooking or stored in the refrigerator for up to 5 days. Alternatively, you can freeze the remouillage for long-term storage, up to 6 months. If using glass jars for freezing, leave adequate headspace to accommodate expansion.