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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