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Roast chicken slices served with glossy homemade chicken jus for Full GAPS

Roast Chicken Jus With Homemade Meat Stock for Full GAPS

A glossy Full GAPS roast chicken jus made from homemade chicken meat stock, fresh meaty wings or necks, vegetables, herbs, and a one-quarter reduction.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings: 4 2-ounce servings
Course: Sauce
Cuisine: French-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 quart homemade chicken meat stock 1× equals 4 cups
  • 8 ounces fresh meaty chicken wings or necks with meat, skin, cartilage, and joints attached
  • homemade ghee or rendered chicken fat enough to lightly coat the chicken pieces
  • 1/2 yellow onion peeled and roughly chopped
  • 2 stalks celery roughly chopped
  • 2 carrots peeled and roughly chopped
  • 3 to 4 cloves garlic smashed, skins on
  • 2 bay leaves fresh or dried
  • 1 tablespoon whole peppercorns
  • 1/2 bunch fresh flat-leaf parsley stems reserved; leaves chopped
  • 5 sprigs fresh thyme
  • 1/4 teaspoon sea salt only if needed, after tasting

Equipment

  • Uncoated stainless-steel rimmed sheet pan
  • Le Creuset Classic stainless-steel stockpot, 10 quart
  • Fine stainless-steel mesh sieve
  • Clean cotton cheesecloth optional
  • Heatproof glass bowl or small saucepan
  • Chef's knife and cutting board
  • Kitchen scale and liquid measuring cup
  • Tongs and wooden spoon

Method
 

  1. Preheat the oven to 450°F. Pat the fresh meaty wings or necks dry and lightly coat them with melted ghee or rendered chicken fat.
  2. Spread the pieces in one layer on an uncoated stainless-steel sheet pan and roast for about 40 minutes, until deep golden brown with caramelized edges but no blackened meat.
    Fresh meaty chicken wings and neck pieces roasted deep golden brown on a stainless steel sheet pan
  3. While the chicken roasts, chop the onion, celery, and carrots into roughly 1-inch pieces. Smash the garlic. Reserve the parsley stems for the pot and chop the leaves for finishing.
  4. Transfer the roasted chicken pieces and browned pan drippings to the stockpot. Add the homemade chicken meat stock, bring to a strong simmer, then lower the heat to medium.
  5. Add the onion, celery, carrots, garlic, parsley stems, thyme, bay leaves, and peppercorns. Simmer uncovered for about 1 hour, until the starting stock reduces to one quarter of its volume and the jus leaves a thin shiny film on a spoon.
    Chicken jus reduced to a shallow one-cup layer with meaty wings vegetables and herbs in a Le Creuset stainless stockpot
  6. Strain through a fine stainless-steel sieve into a heatproof bowl or small saucepan. Line the sieve with cotton cheesecloth for an especially clear jus, and do not mash the solids through.
  7. Stir in the chopped parsley leaves. Taste before adding sea salt, then serve the measured jus over roast chicken or pork.

Notes

GAPS placement: Full GAPS as a serving sauce made from homemade meat stock and fresh meaty wings or necks.
Boundary: Do not use a bare leftover cooked carcass for this route; that belongs to later bone broth.
Reduction: Reduce to one quarter of the starting volume; 1× equals 1 cup finished jus.
Storage: Refrigerate for up to 2 days or freeze in small portions with expansion room.

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