Chicken Jus & Cap Classique
Ingredients
What you need:
Roasted Chicken Bones
Chicken Broth
White wine
Carrots
Onion
Celery
Thyme
Optional: Chicken bits from the bottom of the roasting pan
Instructions:
Chicken Bones: Roast chicken bones at 400 for 15-20 minutes.
Add olive oil to a pot and add half of an onion, carrots, celery, thyme, chicken bits, and chicken bones.
Cook for 10 minutes and slowly add a little white wine and chicken broth.
Cook for about 90 minutes.
Stir every 30 minutes.
Strain.
In a small bowl, add cornstarch and water to make a thickening agent.
Add the jus to a saucepan, add the cornstarch blend and butter.
The consistency should have a silky texture that is a little lighter than gravy.
Serve the jus with chicken.
Wine Pairing Suggestions: Boschendal Brut Cap Classique
Stellenbosch, South Africa
