Remouillage
A second, lighter stock from bones already used once
Literally a re-wetting: the bones from a finished stock have more to give, and this is the thrifty French way of taking it. The result is thinner than a first stock and is used for moistening a second batch, or as the liquid in a soup.
Ingredients
- Bones and aromatics strained from a finished brown or white stock
- 4 quarts cold water
- 1 onion, quartered
- 1 carrot, in pieces
- 1 celery stalk, in pieces
- 1 bay leaf
- 3 sprigs thyme
- 6 peppercorns
Instructions
- Return the used bones to the pot with the fresh cold water and vegetables.
- Bring slowly to a bare simmer and skim.
- Simmer gently for 4 hours.
- Strain through a fine sieve without pressing. Cool quickly.
Notes
- Use it in place of water when starting the next batch of first stock. That is the classical practice and it compounds.
- It will not set to a jelly; most of the gelatin went into the first stock. That is expected, not a failure.