Michelin Techniques for Demi-Glace

veal bones

💰Cheaper: beef bones

Beef bones are more accessible and less expensive.

red wine

💰Cheaper: white wine

White wine can be used for a lighter flavor.

tomato paste

💰Cheaper: canned tomatoes

Canned tomatoes can provide a similar flavor profile.

black peppercorns

💰Cheaper: ground black pepper

Ground black pepper is more readily available.

Place a rack onto a sheet tray and spread out the veal bones, ensuring not to overcrowd them.

Roast the veal bones at 425°F for 45 minutes, rotating halfway through until lightly golden brown.

Remove extra fat from the sheet tray, which can be strained and used for cooking.

Flip the rack over, place it on top of the tray, and add enough water to cover the rack. Return to the oven for 5 minutes.

Using a flat wooden spoon, loosen all the fond from the sheet tray and add this to the pot with the veal bones.

Cover the bones with ice and add just enough water to barely submerge them.

Slowly bring the pot to a simmer, using a spider to remove any impurities that float to the surface.

After 4 hours of simmering, skim the stock and add in the cold chicken feet.

Cover the pot with a glass lid and lower the heat to prevent boiling.

Peel the carrots, onion, and celery root, and split the leeks in half, washing out any dirt.

Cut all vegetables into 1-inch pieces and toss them with enough tomato paste to coat.

Roast the vegetables at 425°F for 30 minutes or until the tips of the onions start to char.

Add the roasted vegetables to the stock and cook for 30 minutes.

Turn off the heat and add fresh thyme, bay leaves, parsley stems, and black peppercorns.

Strain the stock into a large bowl or container and let it strain for 10 minutes.

Strain the stock again through two fine mesh strainers to remove as many particles as possible.

Cool down the stock and place it into a container in the fridge.

Once cooled, scrape off all the excess fat that rises to the surface.

Pour the stock into a wide pan to reduce it, cooking it down until it coats the back of a spoon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary