To Make the Brown Stock: Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste.

In a mixing bowl, combine the onions, leeks, carrots, parsnip and celery root together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat.

Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt.

Add the water and poultry. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer.

To Make the Classic Broken Roux (Roux Brisé): Place the clarified butter in a wide, heavy saucepan over moderate heat. Heat until fully liquid and shimmering but not browned. Add the flour – Sprinkle in the flour all at once, and stir with a wooden spatula just until moistened.

Cook gently, let it break! Continue cooking slowly, stirring occasionally—not constantly. The mixture will separate, with fat pooling and flour granules toasting independently. This is intentional – do not emulsify!

Cook until the flour reaches a deep blond to light brown color – the aroma should be toasty, nutty, never acrid. Typical time: 15–25 minutes, depending on heat. Remove from heat and let cool completely. The final texture should resemble damp sand or wet crumbs, NOT paste.

To Make the Espagnole Sauce: In a stock pot, whisk the hot stock into the roux.

In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Sauté until wilted, about 5 minutes.

Stir the tomato puree into the vegetables and cook for about 5 minutes.

Add the tomato/vegetable mixture to the stock/roux mixture.

Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper.

Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.

To Make the Demi Glace: In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat.

Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap or tightly meshed strainer.

If you can’t use up all the demi-glace within 3-4 days, go to step 19 and reduce to glace de viande stage (a glaze) for indefinite storage.

For the Modern Version: Reduce the strained Hirshon brown stock until it coats the back of a spoon. If making glace de viande, proceed to step 19.

•Return degreased stock to a wide, heavy pan

•Reduce at a gentle simmer

•Stir more frequently as volume drops

Watch carefully when it thickens:

•Bubbles become slow and glossy

•Spoon dragged across pan leaves a clear trail

•Hot texture = thick syrup

•Cold texture = solid gel

Final volume is usually 1–2 cups from an entire pot.

•Strain once more if needed

•Chill immediately

•Store refrigerated or frozen in small portions