Demi Glace

This will be for general meat and poultry

Ingredients:

Bones 

Carrots

Onions

Celery

Garlic

Herbs (Basil, Oregano, Chives, Parsley, Rosemary, Sage, Bay Leaf)

Peppercorn

Tomatoes (or Tomato Juice, V8)

Wine

Place bones in a roasting pan and cook at 350 until deep dark brown.

Strain Oil from pan (you can save the oil as rendered fat and cook with it for a better alternative to use in your pans since your body recognizes the fat and knows how to break it down and utilize it instead of most oils today that are messed with)

Deglaze with your wine, red wine for meat, white or red for chicken or I like to use Marsala For either

Take bones out of pan and put into a heavy bottom pot with your deglazing liquid

Add chopped vegetables the ratio should be equal parts onion, celery, carrot, they only need to be rough chopped, not peeled but celery leaves must be removed or they will make the sauce bitter.

Garlic and herbs are to taste 

The tomato juice or V8 is enough to come half way up the bones

You then fill the pot up with water and simmer for 10-12 hours until the bones are soft. 

Strain the liquid into another heavy bottom pot and reduce until you achieve a nape consistency

As the liquid reduces oil will rise to the top pull the pot half off the burner and it will push the oil to one side, gently remove the oil with a ladle and discard

Once it is reduced a little goes a long way add it to sauces or enjoy as is the more you reduce the more intense the flavor.