Veal Jus Stage 2 Finishing

Robert Kirk

Robert Kirk

26th March 2020
Robert Kirk

Veal Jus Stage 2 Finishing

240 min

The finishing straining and reduction of 2nd Veal Jus for finished sauce base/demi glaze


Final Veal Jus Stage #2

  • Chicken Wing Tips 20kg
  • Veal Jus #1 20 L
  • Garlic Smashed 1 Head
  • Thyme Washed 1/4 Bunch
  • Black Peppercorns 1/4 Handfull
  • Coriander Seeds 1 Handfull
  • Bay Leaves 5 Piece


Chicken Wing Tips

Roast in a Hot oven 170C stirring frequently until deep golden brown. Appx 1.5 Hours. Drain Immediately in large collander discard fat. Deglaze roasting pans with small amount of Veal Jus Stage 1 return to stock pot along with Jus#1 and roasted wing tips
Bring Mixture to a soft rolling boil and skim continously for 5 minutes. Add the fond from deglazing. Reduce temperature to medium simmer (still bubling) add aromatics. Cook for 50 Minutes
Finishing Veal Jus:
After 50 Minutes strain through chinois followed by 3 layers muslim cloth. return to the heat in a wide bottomed pan and continue to simmer and skim frequently for 10 minutes. Then add 3 Kg ice and stir in bring back to the rolling simmer and skim again
Reduction and Straining
Continue to reduce on stove top until the Jus becomes slightly syrupy, continue skimming.
Strain through 4 layers cheesecloth again chill and hold up to 7 days or Vaccuum and freeze up to 3 months

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.