Roasts

Large roasts, such as turkeys or large cuts of beef, veal, or game, present little problem in a professional kitchen because they are roasted ahead of time, giving the chef ample time to prepare a jus. For smaller roasts, especially chicken and small game birds, which are often roasted to order, last-minute preparation of an individual jus is cumbersome and impractical. For this reason, chefs often prepare a jus with appropriate trimmings just before the restaurant service (see “Jus”).