but it’s such a phenomenally useful thing to have in the fridge or freezer. Makes gravies and sauces in seconds. Great for summer barbecues. I don’t bother mixing brown stock and espagnole
but rather just make a veal/beef stock and hyper-reduce it. I roast bones for half an hour
then brush them with passata and add mirepoix vegetables and roast again. Then cover with water
add herbs and simmer for about 15 hours. I do that in the laundry on an induction hotplate so that it doesn’t fill the house with the aroma. Then strain off the solids and reduce again for a few hours. This goes from about 10L of water to 500ml of final demi-glace
but that will last ages. You really only need about a tablespoon per person per serve