Chicken Jus From Scratch: How We Prep It Ahead of Events

First sent to The Private Pass, our newsletter, on October 7, 2026.

A good chicken jus can take hours, usually a day. That is why it never gets made on the day of an event.

If you're a chef thinking about leaving restaurants for private chef work, planning sauce or jus in advance is a habit worth building early on.

Why cook jus in batches

The logistics for cooking multiple different tasting menus for a different number of events every week is the hardest part of the job. At the start of the week, or even the month, I look at the confirmed menus, count the guests, and work out how much sauce we need. Then I make more than that, because a big batch takes nearly the same effort as a small one.

Most of the work is waiting, so it makes sense to fill the largest pot we have and portion it into small containers. Each event gets what it needs, and the rest is ready for the next one.

Let’s walk through it

I start with chicken stock. The bones get roasted until they are deeply caramelized, then they go into my largest pot with cold stock or water. I let it simmer for 20 to 30 minutes and skim whatever rises to the top.

Next come the chicken feet, and I skim again as they release their impurities. Once it clears up, the mirepoix, peppercorns, bay leaves and herbs go in, and I let them simmer for 8 hours or more. Then I strain it and start reducing.

For the jus, I brown the necks, backs and wings in a rondeau, then the vegetables. The tomato paste cooks for about 5 minutes so it loses its bitterness. Red wine goes in and reduces until it coats the back of a spoon, which is what we call nappe. Then I add the reduced stock with rosemary and thyme and let it go slowly for 2 hours, skimming as I go.

Last step: I strain it into a clean pot and reduce it quickly to the consistency I want. Chill it, portion it, and refrigerate. That’s how I have chicken jus ready whenever the next event needs it.

Chicken Jus full tutorial

The full tutorial is a video in the newsletter original: watch the chicken jus tutorial on The Private Pass.

Chicken Jus recipe

Chicken Stock

Ingredients

• 12 pounds chicken carcass
• 5 Chicken Feet
• 1 pound onion, diced large
• 8 oz carrot, large dice
• 8 oz celery stalk, large dice
• 10 quarts cold chicken stock or water
• Handful of Thyme
• Handful of Rosemary
• 20 peppercorns
• 5 bay leaves

Instructions

1. Roast the chicken bones in the oven until fully caramelized, then transfer them to a large pot.
2. While they roast, cut the mirepoix and set out the rest of your ingredients.
3. Cover the bones with the cold stock or water and bring to a simmer. Cook for 20 to 30 minutes, skimming off any impurities.
4. Add the chicken feet and keep skimming until the stock clears up.
5. Add the mirepoix, thyme, rosemary, peppercorns and bay leaves.
6. Simmer for 8 hours or more, depending on how deep you want it.
7. Strain and begin reducing. This is the stock you will build the jus from.

Chicken Jus

Ingredients

• 4 Chicken necks, backs, wings or trimmings
• 1 onion + leek
• ½ pound carrot
• ½ celery
• 3 oz tomato paste
• 3 cups red wine
• Small handful of Rosemary and thyme
• Reduced chicken stock, enough to cover
• Neutral oil

Instructions

1. In a large rondeau, brown the chicken in a film of neutral oil until deeply caramelized.
2. Add the vegetables and caramelize them as well.
3. Add the tomato paste and cook for 5 minutes to remove the bitterness.
4. Add the red wine and reduce until it coats the back of a spoon.
5. Add the reduced chicken stock, rosemary and thyme.
6. Reduce slowly for 2 hours, skimming off impurities as you go.
7. Strain into a large pot and reduce quickly to the consistency you want.
8. Chill, portion and store until you need it.

Chill and enjoy!

Have a question? Ask away in the comments! I appreciate having you in our community. Feel free to introduce yourself anytime in a message.

— Chef Francis

Chef Francis Pascal, founder of Vendador

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