Demi-glace

Method

1. Place bones in a roasting pan with a drizzle of oil. Roast in a static oven at 180°C (350°F) to build flavor, not just toast.
2. Remove the pan from the oven, add ice cubes to create a thermal shock and deglaze the pan.
3. Prepare vegetables: carrot, onion, and celery, but use little so they don't dominate. Halve the onions and char them in a pan, then transfer to the oven to become sweet and caramelized.
4. Combine everything in a pot: bones, vegetables, juniper berries, peppercorns, and a bouquet garni. Add ice and cold water.
5. Place over medium heat. The only rule is to skim: remove impurities, leaving only the essence.
6. Once reduced, strain to obtain the brown stock (fondo bruno).
7. Continue to reduce the brown stock slowly until it becomes thick, glossy, and silky — this is the demiglace.
8. Serve demiglace on meat dishes, risottos, or drizzle over toasted bread with your favorite topping.