Step 1: You will need
- 1 Carrot
- 1 Onion
- 1 Leek
- 1 Stick of Celery
- 1 Clove of Garlic
- Chicken Wings
- Bay Leaf
- Flat Leaf Parsley
Hi there, I'm Matt from the Underground Cookery School, and today, I'm going to do a video cookery lesson for you. Hi there, videojug cookery lovers, I'm going to show you how to make a jus today. But before we make jus, you've got to know how to make chicken stock, because we're going to reduce that, or boil that down, to make the jus.
So here's how to make a chicken stock. I've got some chopped vegetables. I've got carrot, onion, leek, celery and garlic.
And the first thing we'll do is, stick those in a pan. You want to bring those up to a really high heat, and you can hear it sizzling. So in they go, and I'm just going to give them a good old mix.
Now, we want those to stew for about ten or fifteen minutes. And a nice way of doing that, I think, is by adding a little bit of red wine. Generally, I just use old bottles I've got knocking around.
Some of you may not have bottles knocking around at home. Give that a little shake. While that is gently stewing down, and the reason you want that to stew down, is when the vegetables go nice and soft, it brings out the full flavor of them.
What I need to do now is add a bouquet garni. It's a little bit wet because I put that in just now, by mistake. We've got a bay leaf, some flat leaf parsley, some rosemary, and some thyme.
So that goes in. Tie it all together so the little bits don't interfere with the stock. Over here, I've got a tray of chicken wings.
You can use raw but I prefer roasted, since it brings out a nuttier flavor. I'm just going to peel those off the bottom of the pan and add them to the pot. That one's trying to get away.
Not so fast. There we go. I'm going to use all of these.
This is about a kilo of chicken wings. I'm going to cover all those ingredients with water. The idea now is just to let that come up to the boil, and then we'll simmer that for two hours.
That's been bubbling away on a gentle simmer for about two and a half hours. So what I'm going to do is pass everything through this conical sieve. By everything, I mean the carrot, onion, celery, and garlic.
We call that a mirepoix, the bouquet garni of herbs, and the chicken wings. Again, I'll try and get some of the stock into the jug. Actually, I'm not going to tip the whole lot in because that gets a bit messy.
Let's move that closer, and out of the way, and there you have a chicken stock.Now, we have our chicken stock, I'm going to show you how to make a jus. All you need to do is carefully pour some stock into a pan.
Once again, I've managed to get half of it on the table. I'm going to bring it up and show you so you can see how much liquid is in the pan. I'm going to put the pan on the hob.
What's going to happen is, over the next five or six minutes, or however long it takes, that's going to come up to the boil. And we're going to boil, or evaporate, or the culinary term is reduce that liquid down, to a syrup. That pan's been on for about five or six minutes, and I'm actually going to come round and show you exactly how much liquid is in there.
Not a lot. Just to give you an idea, you should have a nice thick consistency. The whole idea is, all you've done is boiled that down, but you've intensified the flavor and you've changed the consistency from being very watery to very sticky.
It tastes absolutely fantastic.