Chicken Jus Recipe

Roast bones (optional for deeper flavor)

Preheat oven to 220°C (425°F). Spread the chicken carcass, necks/backs, and trim or feet on a rimmed baking sheet. Drizzle with 1 tablespoon neutral oil and roast until deeply browned, about 25–35 minutes, turning once halfway through. Remove from oven and transfer bones and any browned bits to a large heavy-bottomed pot. If you prefer a lighter jus, skip roasting and proceed with raw bones (start at step below).

Prepare vegetables

While bones roast (or immediately if not roasting), roughly chop the onion, carrot, and celery into large pieces. Smash the garlic cloves with the side of a knife (leave skins on).

Sweat aromatics

Place the pot with roasted bones over medium heat. Add the chopped onion, carrot, celery, and smashed garlic. Cook, stirring occasionally, until the vegetables are softened and beginning to brown in the pan juices, about 6–8 minutes. If you skipped roasting, heat 1 tablespoon oil in the pot first, add bones and vegetables, and brown them together for 8–10 minutes.

Deglaze and concentrate

Add the tomato paste to the pot and cook, stirring, 1–2 minutes until it darkens slightly. Pour in the white wine to deglaze, scraping up browned bits from the bottom with a spatula. Let the wine reduce by about half, 2–3 minutes.

Simmer

Add the thyme sprigs, bay leaf, peppercorns, and the cold water or low-sodium chicken stock to the pot, covering the bones and vegetables by about 1–2 cm. Bring to a gentle simmer over medium-high heat, then immediately reduce to low so it barely simmers (gentle bubbles). Skim any foam or impurities that rise to the surface during the first 15–20 minutes. Simmer uncovered for 2–3 hours to extract flavor and gelatin. Add additional water if necessary to keep bones mostly covered.

Season

About 15 minutes before finishing, taste the jus and add kosher salt (start with 2 tsp) and adjust to taste near the end after reduction.

Strain and reduce

Remove the pot from heat. Strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean saucepan or container, pressing gently on solids to extract liquid. Discard solids. Return the strained liquid to medium heat and reduce to concentrate flavor if needed: simmer until the liquid is reduced to the desired intensity (for a sauce-like jus reduce by 30–50%). This will take 10–30 minutes depending on volume.

Clarify (optional)

For a clear, glossy jus, you can clarify: whisk one egg white with a tablespoon of cold water and stir into the cooling jus, then gently bring to a simmer; the coagulated egg white will collect fine particles and can be strained off through cheesecloth. Proceed carefully to avoid breaking the stock.

Finish and adjust

Off heat, whisk in 1 tablespoon unsalted butter for shine and mouthfeel (optional). Taste and adjust seasoning; add up to 1 teaspoon fresh lemon juice to brighten if desired. Stir in finely chopped parsley if using. Keep warm until serving.