Pan Jus Gras recipe

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. 

15 December, 2021
Average: 4.4 (5 votes)

serves for

4

ingredients

Chicken
1 whole, large
Chicken Wings
8
Chicken Stock
5 litres, brown
Carrots
2, large, diced
Onion
2, large, diced with skin on
Garlic
2 cloves
Butter
50 g
Tomato Paste
1 tbsp
White Wine Vinegar
300 ml
Tarragon
1 sprig

To Prepare

Step 01

pan jus gras

Break down the chicken ‘for sauté’, retain a breast for roasting, and dice the other.

Step 02

pan jus gras recipe

Chop the carcass up into small chunks, place these chunks onto a roasting rack with the additional wings, over a tray. Cook in the oven at 200°C until dark golden brown all over, retain the fat from the tray.

Step 03

pan jus gras recipe

In a large pot, add some oil, roast the carrots, onion, garlic until golden brown all over (add a knob of butter to help this process), then strain away any excess fat.

Step 04

pan jus gras recipe

Now add the browned chicken, diced breast meat, tomato paste and white wine. Allow the wine to reduce by half.

Step 05

pan jus gras recipe

Add the brown chicken stock and begin to reduce the sauce. Once half the liquid has reduced, pass it through a sieve to remove all the ingredients.

Step 06

pan jus gras

Continue reducing the liquid by itself until a sauce consistency is achieved. Adjust the seasoning with some lemon juice, and split it with the reserved chicken fat.

Step 07

pan jus gras recipe

Place on a white plate and top with a roasted chicken breast.

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Mark Moriarty

Mark Moriarty

Mark Moriarty is a 29-year-old Irish chef who works at the two-Michelin-star restaurant

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