Jus Gras

• 200 ml white wine
• 200 ml veal jus
• reserved fat from brown stock

Place the roasting pans from the chicken bones back in the oven until the scratchings are golden brown (about 10 minutes). Remove pan from the oven and pour in the wine, working the bottom of the pan with a wooden spoon to free all of the golden-brown crust. Pour the wine and scratchings into a pot with the veal jus and reduce by half over low heat. When reduced, pass through a fine sieve, addi