Chicken Jus with Beurre Noisette

In most cases, a jus should be well degreased, although Escoffier says that it shouldn’t look like consommé and that a trace of fat can actually improve it. In general, when adding ingredients to a jus, they must be emulsions or thickeners or they’ll simply separate. Butter is an example of an ingredient that works well for finishing a jus, but if you want the flavor of beurre noisette, you’ll have to emulsify the oily butter into the jus using different emulsifiers. Here, a small proportio