John you should get some good responses here as quite a few members have made stock and demi. I make my own chicken stock or chicken, veg and beef bones mixed. But it's not a regular thing at the moment and I'm looking for a big stock pot to make it easier to do larger quantities. Here's what I have written about my method for stock and chicken soup. Here packaged in twos in the supermarket, after they've removed most of the meat for their trays of wings, breasts etc. But there's still enough meat on the bones for a great and flavourful soup. Soup Ingredients: Homemade chicken stock - about 2 quarts 2 carrots - diced 2 stalks celery - diced 1 leek - diced 1 cup diced rutabaga or orange squash 1/2 cup fine soup noodles salt & pepper oil or chicken fat Ratio of solids to stock should be about 2 cups stock to 1 lb chopped vegetables. Add any more chopped veg if you don't have enough. Stock ingredients: 1 meaty chicken carcass or piece of whole chicken 2 heads of garlic 1 onion - cut in half celery stick - sliced 1 carrot sliced fresh thyme - large sprig 1 bayleaf black pepper & salt MAKING STOCK: 1. Early in day or day before: Preheat oven to 350F. Cut top off heads of garlic. Place on roasting pan together with chicken carcass and sliced onion and drizzle a bit of oil over top of all. (I had two carcasss to roast as they are sold this way in pairs at our supermarket. I also added a couple of beef bones.) Roast in oven about 40 minutes or until all is toasted. and juices from pan. 2. Put bones into a very large pot. Squeeze one head of the buttery garlic cloves into the stock pot, saving the other head of garlic for adding to the soup. Add the rest of the stock ingredients and fill pot with water to cover. Grind in fresh pepper. Bring to boil, turn down heat, put on lid and simmer for a couple of hours. Skim off any grey residue that rises to the top. 3. Afterwards, strain the solid debris from the stock ---(REMEMBER you're saving the stock so don't pour it down the sink - as has been done LOL !). I look through the solids and pick out the meaty chicken pieces to save for the soup. Throw away all the rest of the solid material. Here I let it cool and refrigerate until next day when it's easy to remove solid fat from top. Otherwise continue to make soup. MAKING THE SOUP: 1. Sauté the chopped ingredients in a frypan in a TBS of chicken fat or oil until lightly golden. Squeeze out the buttery cloves from the 2nd head of garlic and add to pan. 2. Put soup ingredients including small bits of chicken into large saucepan and add an appropriate amount of stock - about double the amount of liquid to vegetables. Put on lid and simmerwith lid on for about an hour. Add soup noodles during last 5 minutes. 3. Check seasoning, add salt. SharonCb

Woo hoo!!! Congrats on finally getting the book from the library, and that recipe!!! When you make it, please post pictures if you get a chance! Special thanks for posting the recipe! Smiles, Sooz

Here you go! I unusually just go down to the brown sauce. I freeze it in ice cube trays. It is great for making great "instant" gravy, using for mushroom sauce or for adding punch to a beef casserole etc. Beef Stock/Brown Sauce/Demi Glace For Stock 5 Or 6 Pounds Of Beef Bones, Veal Bones , Maybe More I buy short ribs when they are marked down. You want bones with some meat on them 2Celery Stalks , Chopped 1 Onion, Chopped 2 Carrots, Chopped For Brown Sauce 3 carrots chopped 4 celery ribs, chopped 1 Large Onion Or 2 Small, chopped 1cup Butter 1 Cup Flour 3 TBSP tomato paste 12 Cups hot beef stock herbs, Thyme, Bay Leaf, Parsley For Demi Glace 2 Tbl Maderia beef stock equal To The Brown Sauce For the Beef Broth Drizzel the bones and veggie with olive oil and sprinkle with salt and pepper. Roast the veggies and beef bones in the oven at 400 degrees for 30 minutes, turn and cook 30 minutes more or until lovely and caramelized. Place in a large stock pot and cover with 18 cups of cold water. Simmer for 4-6 hours. Strain, place in fridge. In the morning skim off fat. For the Brown Sauce ( Sauce Espagnole)- one of the four Mother Sauces Saute mirepoix ( chopped onions, carrots and celery) in butter until the onions are light golden brown. Add tomato paste and continue cooking gently. Make a brown roux over low heat in a heavy pan with 1 cup of butter and 1 cup of flour. When the roux is a hazelnut color, add two thirds of HOT beef broth. (Reserve one third for demi glace), and whisk together. Add the vegetables, as well as a bay leaf, a little thyme and some parsley stems. Simmer the mixture for 2 to 3 hours, skimming off the scum that rises to the surface. Strain it through a fine strainer, and press the mirepoix gently to extract their juices. Chill over night. Skim off fat. Then, for the demi-glace, add an equal amount of beef or veal stock, bring it to a boil, and simmer until the sauce is reduced by half, again skimming the surface as necessary. Off the heat, add 2 tablespoons Madeira. Freeze in ice cube trays. Summary of liquid amounts (approx) 18 cups water for broth 12 cups broth for Brown Sauce 6 cups broth , plus 6 cups of brown sauce for Demi Glace NOTE: If you go right down to the demi glace you will only have brown sauce and demi glace. To over come this I do 24 cups of stock, 12 cups goes to the brown sauce, 6 cups goes to the demi glace and 6 cups stays as broth This is the brown sauce

Mimipadv, did you make your sauce? Did you make your roast? How was it/they? IC, we can get drinkable wine for that kind of price, but I think the saying is that good wine is cheaper in France, but more of the cheap wine here is better. Or something like that. We also have drinkable wines under $10. There is a surge in quality around the $15 mark, here, though, and I do notice the difference in a highly reduced sauce. I usually only cook with $20 wine when it was opened for company and not imbibed, but I'd do it if I were making a true Bordelaise. :) Other than Two Buck Chuck, I usually get for wines I cook with that are priced around $7-8, but buy on special sales. My friends who are really into wine usually get them around the $40 mark for casual occasions and new tires' worth for special. I can taste the difference while sipping, at least up to the $40 level, but it gets lost when taken with a very flavorful meal, and by the second glass. :) But then I was visiting the Midwest, many years ago, and having a soiree. There isn't a big tax bump in that state, but what they wanted for a decent California wine at the major chain supermarket was three times what it would be here. To which I said, "Not without the sommelier!" and bought a single bottle of an acceptable (though not as good) wine that was on "special" for about what I thought it should cost with some added for shipping. It would have been about $17 in today's money. Below that, they only had rotgut. As of last year, Federal and Calif. excise taxes (included in the price, whereas sales tax is added to the posted price) are $1.27/gallon (3785.41 ml), so negligible, about a quarter (25¢) per bottle. State tax in TN is $1.27, and with the Federal of $1.07, a total of $2.34/gal. Still, as I said before, the price is just a ballpark indicator. There are some amazing good finds for $6 and there are some just awful vintages for $80.