How To Make Homemade Chicken Jus | Napa Winery Recipe

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Chicken Jus

Finishing Sauce

Makes 2 cups, total time:

  • 5 pounds chicken bones (backs, cages, neck bones)
  • 5 pounds chicken thighs and legs
  • 2 cups Twomey Pinot Noir
  • 3 tablespoons canola oil
  • 1 pound white onion, diced large
  • 4 ounces carrots, diced large
  • 4 ounces celery, diced large
  • ¼ cup tomato paste
  • ½ bunch fresh thyme
  • ½ bunch fresh parsley
  • 2 bay leaves
  • 1 tablespoon black pepper

Note: This recipe is a two day process.

  1. Preheat oven to 400°F. Place the chicken bones, thighs and legs into a large roasting pan and roast in the oven for 45 minutes or until evenly golden brown. Remove roasting pan and keep oven heated to 400°F.
  2. Remove bones, thighs and legs from roasting pan (setting pan aside for later use) and place into a large 3-gallon stock pot. Cover chicken with cold water and the Pinot Noir. Place on medium heat and bring liquid to a boil. Turn heat to low and maintain a light simmer for 4 hours (adding roasted vegetable mixture after two hours; see Step 4). Be sure to skim off and discard any oil, foam, or skin that forms on the surface of the broth.
  3. Add the oil and onions to the roasting pan. Roast the onions in the 400°F oven, stirring frequently, for 30 minutes or until golden brown. Stir in the carrots, celery and tomato paste. Cook for an additional 20 minutes.
  4. Add the roasted vegetables to the chicken bones after 2 hours of simmering. After 2 more hours of simmering, strain the stock into another pot and simmer for 3 hours or until the broth is reduced to 2 cups of liquid. Skim surface of the broth if necessary. You may need to transfer the liquid to a smaller pot. After reducing, season the sauce with salt and pepper.
  5. Chill the sauce in an ice bath to cool down quickly. Refrigerate for up to 4 days or freeze for up to 60 days.

Chef's Note:

This is a ready-to-use sauce, perfect with roasted chicken or roast beef.