Chicken Jus

• 6 spatchcock (baby chicken) bones and wings
• 60 ml (2 fl oz

Chop the bones and wings into small pieces. Heat the oil in a large saucepan over medium–high heat and cook the bones and wings until browned. Add the vegetables and garlic and cook for 2–3 minutes. Add the herbs, cover with the stock and bring to the boil, then reduce the heat to low and simmer for 1 hour, skimming the scum from the surface regularly. Strain, discarding the solids. Return the