Stocks and Jus

Homemade stock is the backbone of many recipes. Although you can buy ready-made stocks, many contain undesired sugar or do not reduce well to give a thick glaze. Making your own stock is a simple task that can be done in large batches, and, when cool, vacuum-packed into 1-cup portions and frozen for later use. Take the time to make your own stocks when cooking the recipes in this book, the final product will reward your effort.

Jus gras is a split sauce made from the roasted scratchings from the bottom of the chicken pan, mixed with a little of the rendered chicken fat. Make a batch of jus gras when making this brown stock and freeze portions in vacuum pouches ready to be reheated in a water bath when required.