How to use spent bones to make a second stock – recipe | Waste not

Remouillage is a super-thrifty stock made from the already boiled-down elements of a first stock, added to fresh vegetables and simmered again to make a flavourful soup base

When I worked at River Cottage, we'd instinctively make remouillage, or a second stock, from bones that had already been boiled for stock. The rich stock ingredients had heaps of flavour left in them even after being cooked and strained, so we'd refill the pot with water and make a second, weaker stock to use in soups, for boiling greens or to make boulangere potatoes. We'd also make fresh bone stock in remouillage rather than water, creating a very potent jus.