Chicken Jus
By
Alain Ducasse
Chef
Premium
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Instructions
Step 1: Chicken
Draw the chickens, then cut into 3 ounce (80 g) pieces.
Heat some grapeseed oil in a roasting pan over a very high heat and add the chicken pieces to roast. When they have reached the desired brownness, add the unpeeled garlic cloves and sweat, then drain in a large colander.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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