Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 10
Method
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Brown the onions and carrots in the oil until well caramelized, then stir in the tomato paste and cook 2 minutes more.
Put the roasted chicken bones in a pot with the browned vegetables, leek tops, garlic, thyme, bay, and peppercorns.
Cover with the chicken stock and bring to a simmer. Cook gently for 3 hours, skimming as needed.
Strain and return the liquid to a clean pot.
Reduce until the jus lightly coats the back of a spoon and tastes concentrated but not salty.
Jason's Notes
Jus is stock with intent. You start with roasted bones and keep reducing until the flavor gets tight, glossy, and ready for the spoon.
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