Veal Jus Stage 2 Finishing

Robert Kirk

Robert Kirk

26th March 2020

Veal Jus Stage 2 Finishing

240 min

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

Ingredients

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

Method

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
Cooking:
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

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