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Michel Roux Jr’s chicken jus

By: Michel Roux Jr

Published: 22 May 13
Updated: 25 Mar 24

This chicken jus from Michel Roux Jr makes the ultimate sauce for a chicken supreme or chicken breast. The time it takes for the jus to reduce to the right consistency will depend on how gelatinous the stock is. A good gelatinous stock will take less time to reduce.

“You’re looking for a rich, velvety sauce that coats the back of a spoon: when you dip the spoon into the sauce and run your finger down the back, there should be a distinct line,” says Michel.

Check the Tips below for how to make the chicken supremes with caramelised shallots and pommes purées recipe, the perfect dish to make the most of your chicken jus. Want to learn more from Michel Roux Jr? The chef oversees the food at The Langham, London, including the five-star hotel’s cookery school, Sauce by The Langham, where he also hosts exclusive masterclasses himself.

Easy
May 2013

Test kitchen approved

500ml
Hands-on time 10 minutes, cooking time 2 hours

“You’re looking for a rich, velvety sauce that coats the back of a spoon: when you dip the spoon into the sauce and run your finger down the back, there should be a distinct line,” says Michel.

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Ingredients

1kg chicken bones, chopped into small pieces
Knob of butter
3 shallots, finely chopped
100ml dry white wine
2-2.5 litres good-quality fresh light chicken stock

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Method

Preheating the oven to 200c/fan 180c/gas 6. Put the chicken bones in a roasting tray, transfer to the oven and roast, turning occasionally until browned (about half an hour).
In a large, heavy-based pan, melt the butter and fry the shallots until golden brown, stirring frequently. Add the chicken bones to the to the pan along with the wine and simmer to reduce by half. Add the stock and bring back to the boil. Turn down the heat and simmer for 45 minutes, skimming occasionally, then strain.
Return to a clean pan and boil until the sauce is reduced enough to coat the back of a spoon (about 1 1/2 hours).Taste and season.

Recipe from May 2013 Issue

delicious. tips

And here’s how to use it…

Chicken supremes with jus, tarragon, caramelised shallots and pommes purées
16-20 whole shallots, peeled
3 tbsp olive oil
90g unsalted butter
300ml good-quality fresh light chicken stock
1kg flour potatoes, cut into chunks
4 chicken supremes (the breast with the upper wing bone attached, available from good butchers)
75ml double cream
Chicken jus, as above
1 tbsp fresh tarragon leaves

Put the shallots in a pan with half the oil and cook over a high heat for 5 minutes, tossing occasionally, until golden all over. Drain any excess oil, then add 15g of the butter to the pan. Cook for a further 5 minutes, tossing to stop the butter burning, then pour over the stock. Bubble gently until the shallots are sticky and tender. Meanwhile, cook the potatoes in a pan of simmering salted water until tender (15-20 minutes). Drain, return to the pan over a low heat for 30 seconds or so to dry a little, then set aside.
Preheat the oven to 200c/fan 180c/gas 6. Season the chicken well. Heat the remaining oil in an ovenproof frying pan and brown the chicken all over, then transfer to the oven and cook for 20 minutes. Over a low heat, mash the potatoes with the remaining butter and the cream until smooth and silky, then season well. Warm up your jus if necessary. Spoon the mash onto 4 warmed plates and put the caramelised shallots around the outside. Top each plate with a chicken supreme. Stir the tarragon into the jus then spoon over the chicken and serve.
Ask your butcher for chicken bones to use for the jus, or failing that, use free-range chicken wings instead.