Lucky Bones

Nothing gets wasted. These beef bones, they are the basis of the kitchen. With this we make stock. With stock we cook, make soups and sauces. When I have a 60 litre pan full off roasted bones and make a stock with it, I cook the stock for at least 8 hours but often overnight. Then I pass it and use it to make about 3 litres of Demi Glace with which we make other sauces or if we make a reduction sauce, I end up with about 1 1/2 litres of sauce.

Out for lunch today with the students :-)