@vendador: Chicken Jus Recipe 👇 Chicken Stock 12 pounds chicken carcass 5# Chicken Feet 1 pound onion, large dice 8 oz carrot, large dice 8oz celery stalk, large dice 10 quarts cold chicken stock or water Handful of Thyme Handful of Rosemary 20 peppercorns 5 bay leaves Roast the chicken bones in the oven and place them in a large pot once they are fully caramelized. Cut all of your mirepoix and mise the rest of the ingredients. Let the stock simmer for 20-30 minutes and skim to remove any impurities. Add in the chicken feet. Once cleared off, add the moir pox and aromatics. Simmer for 8 hours or more depending on what you’d like. Strain and begin reducing for the next portion. Chicken Jus 4# Chicken necks, backs, wings or trimmings 1# onion + leek ½ pound carrot ½ celery 3 oz tomato paste 3 cups red wine Small handful of. Rosemary and thyme In a large randoux, caramelize the chicken carcass with a film of neutral oil. Once browned, caramelize the vegetables. Add the tomato paste and cook for 5 minutes to remove the bitterness. Add the red wine and reduce to a nappe. Add the reduced chicken stock, rosemary and thyme. Reduce slowly for 2 hours while skimming the impurities. Strain and place in a large pot and rescue quickly until the desired consistency. Chill and enjoy! #privatechef #cookingtutorial

Chef Francis Pascal

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Region: VN

Tuesday 11 August 2026 15:50:00 GMT