Chicken jus

Makes 1 litre

  • Chicken stock 600ml
  • Lamb jus 600ml
  • Chicken wings, chopped small 300g
  • Vegetable oil 60ml
  • Shallots, sliced 100 g
  • Butter 50 g
  • Tomatoes, chopped 200 g
  • White wine vinegar 40ml
  • Red wine vinegar 75ml
  • Tarragon 1 tsp
  • Chervil 1 tsp


1 Put the jus and stock in a pan and reduce to 1 litre.

2 Roast the chicken wings in oil until slightly golden.

3 Add the shallots and butter, and cook until lightly browned (do not allow the butter to burn).

4 Strain off the butter and return the bones to the pan; deglaze with the vinegar and add tomatoes.

5 Ensure the bottom of the pan is clean. Add the reduced stock/jus and simmer for 15 minutes.

6 Pass through a sieve, then reduce to sauce consistency.

7 Remove from the heat and infuse with the aromats for 5 minutes.

8 Pass through a chinois and then muslin cloth.


White stock

 4.5 litres  / 10 litres

  • Raw, meaty bones 1 kg 2.5 kg
  • Water 5 litres 10.5
  • litres Onion, carrot, celery, leek 400 g 1.5 kg
  • Bouquet garni ½ 1½
  • Peppercorns 8 16


1 Chop the bones into small pieces, and remove any fat or marrow.

2 Place the bones in a large stock pot, cover with cold water and bring to the boil.

3 Wash off the bones under cold water, then clean the pot.

4 Return the bones to the cleaned pot, add the water and reboil.

5 Skim as and when required, wipe round inside the pot and simmer gently.

6 After 2 hours, add the washed, peeled whole vegetables, bouquet garni and peppercorns.

7 Simmer for 6–8 hours. Skim, strain and, if to be kept, cool quickly and refrigerate


These recipe’s are from Practical cookery book