Chicken Jus

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.

Remove the fat from the pan before putting it back over a high heat. Add the butter, melt, and add the pieces of chicken and the vegetables, stirring to avoid any sticking or burning. Skim off the fat once more, deglaze with the light chicken stock and bring up the fond. Reduce to a demi-glaze and coat the chicken.

Cover with light stock and repeat the operation.

Pour the rest of the light chicken stock in and cook until the sauce has become syrupy and nicely clarified.

Remove from the heat and let sit for 15 minutes. Strain the chicken jus through a fine-meshed chinois, pour into an aluminum container without skimming the fat, and chill immediately.