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remouillage
‘re-wetting’ bones
Remouillage means using spent poultry bones or beef marrow or lamb bones to make a stock, simmered for hours with the usual stock ingredients (onion, leaks, carrots, celeriac, parsley, garlic, bay leaves, etc).
Also known as the ‘second stock’, it won’t be as strong as the ‘first stock’, but it’s nutritious and good for soups and recipes that call for stock.
After all, the motto of every good French cook is ‘Pas de gaspillage!’ (’Nothing goes to waste!’)
Text © Dana Facaros
Image by Mariuszjbie