For a year I saved up our steak and roast bones into a freezer bag, decided to make a big pot of stock, then decided to make some demi-glace instead
Posted by
zeitgeist
Apr 5 '15, 13:51
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so into a huge a pot, the size you could roast a small turkey in, we piled in the bones and veggies (all roasted first) and simmered them all day, left them on over night on that way low back burner.
strained it out, spent a day reducing, reducing.
thought I was going to get a quart....but I hardly filled an ice tray.
so pan sauce here we come...no wonder restaurant sauces have so much flavor, that some seriously concentrated cow juice
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