In Green Bay, Wisconsin, there’s a company that’s all about the bones. Meet Bonewerks Culinarte and its artisan product, demi-glace.
Those bones, roasted and simmered for hours, turn into the most flavorful stock you can imagine. Reduced for hours more, stock melts down into thickened spoonfuls known as demi-glace. That demi ensures that even our quick-to-cook soups, stews, and sauces are as rich and tasty as if they’d been cooked for hours. Which they have–in Green Bay. Watch now to see how demi-glace is made, then try cooking with it in this week’s Chicken Charlemagne.