Roast Chicken Jus

Peter Gordon shares his recipe for making a professional-style reduced stock for adding an extra burst of flavour to sauces and gravies
By Peter Gordon
Roast Chicken Jus
  • Rating:
  • Serves: makes 600ml
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 kg chicken carcasses, or carcass
  • 1 heads garlic, cut in half lengthways, unpeeled
  • 1 large carrot, peeled and cut in chunks
  • 2 red onions, unpeeled, quartered
  • 500 ml red wine
  • 6 cm piece fresh ginger, unpeeled, sliced
  • 2 sticks celery, cut in chunks
  • 4 bay leaves
  • 10 cm sprig rosemary
  • 1 handfuls sprigs of thyme
  • 1 lemon, peel only


1. Preheat the oven to 180C/gas 4.

2. Put the chicken bones, garlic, carrot and onions into a metal baking dish and roast for 1 hour, stirring every 20 minutes, until the chicken bones are golden. (It may take longer.)

3. Remove the bones and larger pieces of vegetable from the dish and put into a large pot, at least 4 litres in volume.

4. Drain the fat from the baking dish and discard, then put the dish on a hob and add the wine and remaining ingredients. Bring the wine mixture to a rapid simmer, scraping all the bits off the bottom of the dish, then remove from the heat and add to the bones.

5. Cover bones with 2 litres of cold water and bring to the boil. Turn to a simmer, skim off any foam that rises, then put a lid on, slightly ajar, and simmer for 8-10 hours.

6. Strain through a fine sieve, then place the stock into a clean pan and boil until reduced to about 600ml. Allow to cool.

7. Store in the fridge, for up to 10 days, or freeze it in ice cube trays for up to 3 months.

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