Meat Glaze

I love the idea of making something from nothing.  Or something from something you normally toss.  Learned that meat glaze can be made from the bones and "stuff" leftover from making stock!  Who knew?   While it is time-consuming, it isn't hands-on.  You just need to be around.  So after you've made stock, put the bones and scraps into ANOTHER pot of cold water.  You can include any mushy vegetables you had in your stock.  I had about 4 lbs of bones, which made 2 qts of strong beef stock. (Actually these were shanks and I removed all the meat and made something else with that).   I put the cooked bones into about the same amount of water.  After bringing to a boil, I let it simmer for about 4 hours.  Strained and discarded the bones.  I put the broth back into a pot and gently boiled (just above a simmer) until reduced to about a cup.  It took 4-5 hours.  You may want to put it in a smaller pot as it reduces.  Once it's reduced, it should have a lovely caramel color and be slightly thickened.  When chilled, it will be very firm and jelled.  Add by the teaspoon to sauces, soups, stews, anything you want to add depth of flavor to.  Note--don't salt it at all.  As it reduces, it will intensify.