Chicken Jus

Ingredients

This OCR card preserves the source reconstruction as supplied. Use the linked dependency names where shown.

Method

Source image: IMG_5370.JPG Status: base recipe draft, uploaded as-is with Steve authorization

Yield: about 1 cup

Ingredients

• 2 tablespoons canola oil
• 4 pounds chicken bones and/or wings, chopped into 1-inch pieces, rinsed, and patted dry
• 1 small onion, thinly sliced
• 1 stalk celery, thinly sliced
• 5 medium shallots, thinly sliced
• 6 cloves garlic, peeled and smashed
• 1 cup dry white wine
• 3 quarts Chicken Stock, referenced from page 368, or water
• 2 parsley stems
• 2 thyme branches

Method

1. Brown the chicken bones well in canola oil.
2. Remove the bones and pour off excess fat, leaving a small amount in the pan.
3. Add onion, celery, shallots, and garlic and cook until translucent.
4. Deglaze with part of the white wine and reduce.
5. Return the bones and cook briefly with the vegetables.
6. Add remaining wine and chicken stock or water.
7. Bring to a boil, skim, then lower to a steady simmer.
8. Add parsley and thyme and simmer about 30 minutes, skimming as needed.
9. Strain through a colander, then through a fine sieve.
10. Reduce until thick enough to coat the back of a spoon.
11. Chill and store refrigerated for up to 4 days, or freeze.

Cheesy Upload Notes

• Uploaded as a tappable subrecipe card for SuS Premium Recipes.
• Original source file also contains Court Bouillon, Chicken Jus, and Sauce Perigueux.
• Keep linked from recipes and base recipes that reference this component.

Confidence Notes

• Reconstructed from source image IMG_5370.JPG. Verify against clearer source if available.