How to make a Jus from a Small Roast Bird

Pour out any juices in the cavities of the birds into the roasting pan and put the pan over high heat.

Move the pan as needed so a brown crust forms over its entire surface.

Pour out and discard the fat in the roasting pan.

Deglaze the pan with wine or other liquid.

Stretch the jus with a little meat glaze or reduced broth (optional).

Deglaze by scraping the bottom of the pan with a wooden spoon or spatula, and strain the jus unto a small pitcher for serving.