To make chicken jus, chop the chicken bones into even-size pieces and roast in a 200°C (400°F/Gas 6) oven until golden brown. In a stockpot or very large ovenproof saucepan, caramelise the onion, celery and garlic. Add the trotter and roasted chicken bones to the pan, cover with water, bring to the boil and skim well. Add the herbs, cover tightly and cook in a 140°C (275°F/Gas 1) oven for 10 hours. Strain the stock into a saucepan, put it over medium–high heat and reduce to a sauce consistency.
Store covered in the refrigerator until ready to use, or freeze for later use.
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