Gravy and Jus

The general procedures for making pan gravy are given in Chapter 9. Read or review this section if necessary. The recipe for roast chicken in this chapter includes the procedure for making pan gravy. The procedure for making jus, given in Chapter 17 in the recipe for roast prime rib of beef au jus, is the same, except no roux or other thickening agents are used. In other words, use the methods for making pan gravy, but eliminate steps 5 and 6 from Method 1 and step 3 from Method 2.