DEMI GLACE

INGREDIENTS: to be calculate x grams

2250 gr whole chicken wings- or chicken bones
1000 gr of beef shanks (about three 1-inch thick slices)
1000 gr onions, chopped (including skins)
500 gr carrots, chopped
250 gr ribs celery, chopped
80 gr tomato paste
6 l cold water
bay leaf
1/2 teaspoon whole black peppercorns

METHODS:
Cut all the vegetables in mirepoix and toss in them the tomato paste
Coat the bottom of roasting tray with oil and dispose the mirepoix on it
Dispose the chicken wings and the veal shanks on it
Roast them into the oven 190/200 c° for about 1h and 15 min
Turn the meat after 45 minutes in order to evenly brown it
Into a large stock pot add the roasted bones, vegetables and cooking liquids, add into it the cold water the
aromatic elements and bring to a boil.
Lower the heat to a very mild simmer and simmer it for 12 to 14 hours.
Using a fine mesh strainer strain the liquid and discard the bones and vegetables.
Bring back to the heat and gently reduce until about 2 liters
Strain with a very fine mesh and set aside to cool down in ice bath, cover and refrigerate overnight.
With a spatula scrap the fat that it has formed over the top.
Reduce and seasoning to desired thickness