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I use raw for chicken. For beef I'll do raw and sometimes roasted depending on what I'm trying to do. I made a killer demi glace this past weekend with roasted beef bones. Only downside is the small yield of finished product after reducing it down. Thinking about investing in a bigger stock pot.

I didn't know it was possible to make veal demi without roasting bones. Pro tip, add split calves feet to the veal stock while reducing to add some extra gelatin.

You need to roast the bones for demi glace. When I use raw bones it's for soup stock mainly.

I use the rotisserie chickens from Costco. We pull the meat for chicken salad, soups, etc., and throw everything that's left in the stock pot. All the other vegetables and herbs we use are raw.

I never had heard of roasting any of those before but I'm also not a chef.

You should always roast or pan fry the bones first for more flavour

i have read the article in question..If I remember correctly the main point of the article was about flavour in dishes where you are roasting ,searing, etc not boiling or braising. Example being bone in roasts or steaks and chops. I understand the theory but still prefer bone in for steaks and roasts , even if it doesn't add flavour. There is just something atavistic about meat on the bone that makes it satisfying to me.

So you should strain the bones out and finish reducing to a thicker consistency without any bones or aromatics after you do the full 12-24 hours depending on size etc..

When the demo gets thicker/reducing near the end and starts coating the veg and bones you get a lot of loss and you have already got the gelatin out. Strain then finish reducing with just simmering sauce. You put all the strained bones in a pot and cover in water and bring to a boil then strain it, it will be a dirty brownish liquid. You can use that “wash” instead of water when prepping for the start of your next batch of Demi.


Also on the stock. White stock is more versatile, you should still gradually heat up and strain out blood then restart it. “Blanching” the bones. Roasted stock is mostly for specific flavor or soup.

Raw is clean

I do finish the demi glace after straining it or yeah otherwise you'd lose most of it from sticking to the bones and veg. I do like the tip about re-boiling the strained bones though.

if you're going for a very flavorful stock, or one with a specific flavor then do what you have to do. For stock, to have stock on hand and available then I use raw chick, beef, vegetables. My wife and I keep gallon bags in the freezer where we'll keep offcuts of meat, chicken, veg that we accumulate until we have enough for stock. Then we make stock (adding in some more unfrozen veg or chicken/beef). Then we strain and freeze the excess stock for future (i.e. within a couple of months, not years) use. We don't use much if any salt in the stock until it's used in a dish. Helps keep the sodium levels down.

sounds good