Chicken Jus

Preparation info

  • Difficulty


  • Makes

    300 ml


Appears in


By Brent Savage

Published 2010

  • About


  • 6 spatchcock (baby chicken) bones and wings
  • 60 ml (2 fl oz/ cup) vegetable oil
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 head garlic, halved widthways
  • 1 fresh bay leaf
  • 4 sprigs thyme
  • 1 litre (35 fl oz/4 cups) white chicken stock
  • 20 ml ( fl oz) lemon juice
  • sea salt flakes


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 stock to a clean pan over medium heat and cook for 15 minutes or until reduced to a sauce consistency. Season with the lemon juice and salt.

This can be made up to 1 day in advance and stored in an airtight container in the fridge.