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Cancel Send. We just sent you an email with instructions on resetting your password. You'll be back to shopping in no time! Your groceries delivered. Pour off and discard the excess fat from the roasting pan, and set the pan over medium-low heat.
Add the wine and 2 cups water to the pan, and deglaze it, stirring and scraping the bottom and sides to release all the flavorful bits Pour the deglazing liquid over the bones and vegetables in the stockpot, and add enough water to cover the ingredients by about 4 inches. Bring to a simmer over medium-low heat; then reduce the heat to low. Simmer very gently, uncovered, for 7 to 8 hours.
Occasionally, skim off any impurities that rise to the surface, and when the water falls below the top of the ingredients, add a bit more. At the end of the cooking time, the ingredients should still be covered by about 2 inches of liquid. Strain the stock through a colander lined with a double thickness of slightly dampened cheesecloth, pressing down hard on the solids to extract all their flavor.
Discard the solids. Yields about two quarts. This versatile reduced stock acts as a building block to great sauces and braises, but it is not an ingredient that can be used alone. It will keep in an airtight container for up to a week in the refrigerator and for three to six months in the freezer.
Freeze in 1 or 2-cup quantities for extra convenience.
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