The Secrets of Sauces: Pan Jus Gras

Step 1

Break down the chicken ‘for sauté’ retain a breast for roasting and dice the other. minimal_rich_text

Step 2

Chop the carcass up into small chunks place these chunks onto a roasting rack with the additional wings over a tray. Cook in the oven at 200°C until dark golden brown all over retain the fat from the tray. minimal_rich_text

Step 3

In a large pot add some oil roast the carrots onion garlic until golden brown all over (add a knob of butter to help this process) then strain away any excess fat. minimal_rich_text

Step 4

Now add the browned chicken diced breast meat tomato paste and white wine. Allow the wine to reduce by half. minimal_rich_text

Step 5

Add the brown chicken stock and begin to reduce the sauce. Once half the liquid has reduced pass it through a sieve to remove all the ingredients. minimal_rich_text

Step 6

Continue reducing the liquid by itself until a sauce consistency is achieved. Adjust the seasoning with some lemon juice and split it with the reserved chicken fat. minimal_rich_text

Step 7

Place on a white plate and top with a roasted chicken breast. minimal_rich_text