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Name: Chicken Jus
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 qt Chicken Stock; 1 qt Veal stock; 2 oz olive oil; 1 c Shallots; roughly chopped; Bones from chicken; 2 oz olive oil; 1 c White wine; 1 c Port wine; 2 oz Butter; salt and pepper to taste; 8 Garlic

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INGREDIENTS

1 qt Chicken Stock
1 qt Veal stock
2 oz olive oil
1 c Shallots; roughly chopped
Bones from chicken
2 oz olive oil
1 c White wine
1 c Port wine
2 oz Butter
salt and pepper ; to taste
8 Garlic

Servings

INSTRUCTIONS

Heat a casserole and add olive oil. Adds bones and begin browning. Reduce heat to avoid burning. Continue to brown for about 20 minutes. Add garlic and shallots and roast for 10 minutes. Pour off fat and add wine and port. Reduce to near dry. Add stocks and reduce to desired consistency. Strain through a sieve. Finish with oil and butter. Season with salt and pepper to taste. Assembly: Plate chicken with Chestnut stuffing, Chicken jus, polenta cakes, and sauteed Swiss Chard. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: CHEF DU JOUR SHOW #DJ9373

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Nutrition

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Serving Size: 1 Serving (2685g)
Recipe Makes: 1 servings

Calories: 3887
Calories from Fat: 3078 (79%)

Amt Per Serving		% DV

	Total Fat 342g	456 %
	Saturated Fat 95.8g	479 %
	Monounsaturated Fat 200.5g
	Polyunsanturated Fat 31.5g
Cholesterol 301.4mg		93 %
Sodium 3579.7mg		123 %
Potassium 2631.6mg		69 %
Total Carbohydrate 87.8g		26 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 87.2g
Protein 51.5g		74 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3887

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