1Begin by making the chicken jus – you can make this ahead of time and reheat later if desired. Place a medium-sized pan over a high heat, add a splash of oil and the chicken bones and fry until golden brown. Remove the chicken bones from the pan, set aside, and add the chopped vegetables. Cook until golden1 1/2 celery sticks, chopped330g of chicken bones2 shallots, chopped1 carrot, choppedolive oil, for frying2Place the roasted chicken bones back in the pan with the vegetables and add the white wine. Bring to the boil and reduce by three-quarters. Add the chicken stock, veal stock, garlic, thyme and bay leaf, bring to the boil then reduce to a simmer. Skim away any impurities that have risen to the surface330ml of white wine660ml of chicken stock1 1/2 garlic cloves1/2 sprig of thyme1 bay leaf660ml of veal stock3Cook the sauce for 45 minutes, skimming occasionally, then pass through muslin cloth into a clean pan and return to a high heat. Leave to reduce until the sauce has thickened n...
