Chicken jus

Chicken jus

Jus de poulet

By
From
Luke Nguyen's France
Makes
500 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 teaspoons canola oil
2kg chicken bones
1 red onion, quartered
1 carrot
6 thyme sprigs
3 bay leaves
12 black peppercorns
1 garlic bulb, peeled
15g butter

Method

  1. Preheat the oven and a roasting tin to 200˚C. Add the canola oil to the hot pan, then the chicken bones. Return to the oven and roast for 20 minutes, or until browned. Turn the bones over and add the onion, carrot and thyme. Roast for another 20 minutes, or until the bones are well browned.
  2. Transfer the bones, onion, carrot and thyme to a deep saucepan. Drain off and discard the fat from the roasting tin and place the tin over medium–high heat. Pour in 200 ml water, using a spatula to scrape the juices off the base of the pan. Simmer for 15 minutes, or until the liquid has reduced by half.
  3. Pour the pan juices over the bones, then add enough water to cover. Very slowly bring the liquid to a simmer, to bring up all the impurities. Repeatedly skim the surface and discard any impurities as they rise, simmering for about 15 minutes.
  4. Add the bay leaves, peppercorns and garlic. Simmer for a further 2 hours, until reduced to about halfway or less below the level of the bones; during this time, do not add additional water to the pan.
  5. Ladle the jus from the pan and pass through a strainer, tilting the pan as necessary to reach all the flavoursome liquid at the bottom. Transfer the jus to a saucepan. Simmer for 30 minutes, or until reduced by three-quarters.
  6. Season with sea salt and freshly ground black pepper, then stir in the butter. Your jus is now ready to use. It will keep in an airtight container in the refrigerator for several days.
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