Preparation info
  • Makes about

    4 cups

    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

This is close to a classic brown stock, or jus roti. Here you want to brown the meat and cook it quickly, to give you the flavor of roasted meat, not of bones.

You can use this technique with meaty veal or beef bones, or those of rabbit or duck.

Ingredients

  • 1 tablespoon canola, grapeseed, or other neutral-flavored oil
  • 2 pounds chicken w

Method

  1. Preheat the oven to 450°F. Place a roasting pan over high heat on top of the stove and add the oil. A minute later, add the chicken pieces and place the pan in the oven. Stir from time to time, but don’t worry about bones sticking to the bottom. The chicken will