On 09, Mar 2015 | In | By admin
Chicken jus is a rich, concentrated homemade stock that couples nicely with most baked or broiled chicken dishes.
25 lb. chicken bones (carcasses from roast chicken)
3 lb. charred onion halves
3lb. diced carrot
1 lb. diced celery
1 oz. tomato paste
1 cheese-cloth lined strainer
*Caramelize the carrots, celery, and tomato paste. Add one cup of water to the pan and scrape the fond. Place the chicken into a stockpot and cover it with water. Bring it to a slow simmer. Skim impurities that rise to the top of the pot. Simmer and skin for three hours. Ladle out jus (concentrated stock), removing bones as you go. Do not directly pour out the jus. Pass all the jus through a cheese-cloth lined strainer. Repeat 3 times. Freeze the jus more than three days.