Break down the chicken ‘for sauté’, retain a breast for roasting, and dice the other.
The Secrets of Sauces: Pan Jus Gras
A jus gras, at its heart, is a sauce made from the drippings from the roasting tray. It’s a deep, flavourful and, importantly, very simple sauce to make. Fat is the important ingredient here; this sauce will elevate a simple chicken to a restaurant-quality dish.