Making Real Chicken Jus
There is a significant difference between a quick pan sauce and a proper jus. By roasting high-quality bones and wings until they are dark, then simmering them patiently, you extract a clarity and depth that cannot be replicated by store-bought stock.
Patience is your primary ingredient.
Do not rush the roasting process; the darker the bones become without burning, the deeper the color and profile of your final jus.
- Heavy roasting pan
- Stockpot
- Fine-mesh sieve
- Cheesecloth
- Fat separator
What goes in.
- 4 lbchicken wings and backs, chopped into pieces
- 2large yellow onions, halved
- 3carrots, roughly chopped
- 2celery stalks, roughly chopped
- 1 headgarlic, halved crosswise
- 1bunch fresh thyme
- 2bay leaves
- 1 cupdry white wine
- 2 qtcold water
Capturing the Fond
The brown bits stuck to the bottom of your roasting pan are pure flavor. Use the wine to scrape these up while the pan is still hot to ensure every ounce of the roast makes it into your pot.
The method.
Roast the bones
Arrange the chicken pieces, onions, carrots, and celery in a roasting pan. Roast at 425°F (220°C) for about 60 minutes, turning once, until the chicken is deeply browned.
Deglaze
Transfer bones and vegetables to a stockpot. Place the roasting pan on the stove over medium heat, pour in the wine, and scrape the bottom vigorously to loosen the fond.
Simmer
Pour the wine mixture into the stockpot. Add the garlic, herbs, and cold water. Bring to a boil, then immediately drop to a bare simmer.
Clean the liquid
Skim any grey foam that rises to the surface during the first 30 minutes. Simmer uncovered for 3 hours.
Strain and finish
Strain the liquid through a fine-mesh sieve lined with cheesecloth. Use a fat separator to remove surface oil. If you want a thicker finish, return the liquid to a small saucepan and boil until reduced by half.
Other turns to take.
Roasted Garlic Jus
Add an extra head of garlic to the roasting pan and squeeze the soft cloves into the pot before straining.
Herb-Forward Jus
Add a small bunch of rosemary and parsley stems during the last hour of simmering for a brighter, more aromatic finish.
When it doesn't go to plan.
Never add salt until the very end; since the liquid reduces significantly, it can easily become over-salted.
Use cold water to start the extraction; it pulls more gelatin out of the bones than hot water.
If you have leftover roast chicken carcasses, keep them in the freezer until you have enough to make a batch.
The ones that keep coming up.
Can I freeze this?
Yes. It keeps in the freezer for up to three months. Pour it into ice cube trays for easy portioning.
How do I know when it's done reducing?
The jus is ready when it coats the back of a spoon and leaves a clear path when you draw your finger through it.
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