Remouillage is a second (or third) extraction stock made from bones and aromatics that have already been used once.
- Place the bones and aromatics in a pot or slow cooker and add the pot’s amount of water or just enough cold water to cover them, adjust depending on how long you plan to leave it simmering
- Bring up slowly and heat gently. Do not boil aggressively. Simmer for at least 2 hours, up to 12 hours.
- Optional extra aromatics (last half only). Add minimal vegetables/herbs so they don’t overpower the weak stock.
- Remove solids and strain through a fine sieve and refrigerate (2–3 days) or freeze.
Never mix remouillage with your first stock. Keep them separate.