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I just posted about my holiday leftovers soups. Now it's time to discuss what I did with all the odds and ends I saved while making my soups and other entrees and side dishes. I had all the saved trimmings from the veggies, as well as the nasty ham ends, fat, gristle, and the meaty bone. This was a great start for making a demi-glace of sorts. Something I like to do whenever I have assorted veggies and roasted bones lying around.I filled a stockpot with the ham remnants and veggie peels and topped it off with water. I brought this to a boil and then lowered it to a bare covered simmer. This I then cooked off and on for two days, while adding water as necessary to keep it topped off. I then strained the broth from the ends and put the broth back into the stockpot. I then threw away the now flavorless bones and ends. I boiled the stock uncovered, watching closely, until I had reduced it to a very thick concentrate. It was now a ham demi-glace, full of intense flavor. I then let this cool and froze it in ice cube trays for later use. This demi-glace is now available for me to use as a starter in soups, for making sauces and gravies, or adding flavor to almost anything I cook.
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12-02-2006 @5:55PM lisa said... Oh, that's brilliant. One pedantic question -- do you refrigerate it overnight, or just leave it sitting out on the stove until it's time to fire the pot up again in the morning?
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I have no problems in leaving it on the stove all night. The top has been on while it was at a boil and never taken off so it is as sterile as it gets. If you feel it needs to go in the fridge, then do so as soon as it is cool enough. --JMF--
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12-02-2006 @6:42PM MJ said... Please...........do put in fridge!
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12-03-2006 @12:22AM tony2x said... I always cook my stock over a couple of days and leave it on the stove, i've been known to leave it on a slow simmer overnight :) But then that's not probably very good advice! I took my last lot of turkey stock and boiled it down to a demi glace with some champagne and it is delicious!
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12-03-2006 @3:14PM Mike said... I'll usually do it over the weekend when I'm home more. Maybe I'd be worried with a gas stove, but with an electric one I just leave the stock pot on continously until it's time to strain and reduce. With an 18 qt pot there's no chance it's going to run out of liquid while I sleep or run to the store.
As it simmers I check the bits of meat that have fallen off the turkey carcass and the bones. When the meat has all the turkey taste of sawdust and the large bones will crumble when squeezed with tongs I figure they've given their all to the stock.
I prefer the chilling method to remove the fat, using an ice bath then the fridge to cool it so the fat can be pulled from the top. Then the jello underneath can be re-heated and reduced if desired.
Usually I don't go all the way to a demi-glace, but just to a concentrated stock. I'd found that silicone muffin pans make a great freezer form, the large chunks giving you close to the equivilent of a 12oz can of stock when a little water is added.
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1-15-2007 @10:49PM Barbara Davidson said... Help. I just ordered beef and chicken demi-glace and I'm not sure how to use it to make good plain beef and chicken gravy.
Any suggestions?
Thanks
Barbara
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12-18-2006 @10:37AM Jules Silver said... If you've bought the demi glace made by More Than Gourmet you'll find plenty of uses, suggestions and recipes at www.clubsauce.com.
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