Roasted poultry or game jus

Roasted poultry or game jus

By
From
French Lessons
Makes
500 ml
Prep
10 mins
Cooking time
30 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
30ml cooking oil
500g poultry or game carcasses, chopped small
50g butter
8 shallots, finely sliced
10 button mushrooms, finely sliced
2 garlic cloves, finely sliced
100ml madeira
1 litre Brown chicken or game stock
2 sprigs thyme
1/2 bay leaf
few drops armagnac

Method

  1. Heat the oil in a large heavy-based saucepan. Add the chopped carcasses and sear on a high heat to colour. Add the butter and allow to foam, then add the vegetables and garlic to the pan and continue to sauté for a further 5 minutes or so, until everything is a deep golden brown.
  2. Tip everything into colander to drain off the fat. Return everything to the pan and deglaze with the Madeira. Simmer until reduced to a syrupy consistency. Add the stock and herbs and simmer gently for 20 minutes, skimming from time to time. Strain through a fine sieve and finish with the Armagnac. Serve straight away or transfer to a container with a tight-fitting lid and refrigerate. The sauce will keep in a sealed container in the refrigerator for 5 days or up to 3 months in the freezer.

Spiced cherry jus

  • For every 100 ml of hot game jus, add 50 g spiced cherries blitzed to a purée with a hand blender. This makes a wonderful sauce to serve with roast duck and game birds, such as the butterflied quail with choucroute.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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