A jus is made from the sticky caramelized juices left in the pan after roasting veal, poultry, lamb or beef We have shown it with roast rack of lamb and steamed Asian greens.
When the meat or poultry is cooked, remove it from the pan and allow to rest for 20 minutes. If there is a lot of fat in the pan, tip off most of it, leaving enough to fry the vegetables. In a separate pan, heat the stock over medium heat.
Add the carrot, onion, celery and leek to the roasting pan and cook gently on top of the stove for 5 minutes, stirring cons