1001 Nights chicken jus
A beautiful, intense jus made with chicken necks and 1001 Nights tea. This tea is a blend of green and black tea with dried jasmine, rose leaves, and other fragrant additions. Creation by Rick Swinkels, Jacobsz restaurant, Amsterdam, the Netherlands. Serving suggestions: In a main dish with harira, yoghurt, and pork. Delicious served with roast pork, game, or poultry.
Ingredients
| 30 kg | chicken necks |
| 30 g | salt |
| as needed | water |
| 2 kg | veal legs |
| 2.5 kg | onions, halved |
| 45 g | 1001 Nights tea (per reduced litre of chicken jus base) |
| 125 ml | red wine reductions, reduced to 1/5 (per reduced litre of chicken jus base) |
| 100 g | butter, cold (per reduced litre of chicken jus base) |
Instructions
- Lightly season the chicken necks with salt and grill in the oven at 175°C to give the flavour more depth. Be sure to cook the necks, but don't brown them.
- Put the grilled chicken necks in a pot with cold water.
- Add the veal legs and halved onion and add as much water as needed to just about cover the ingredients.
- Heat the jus to just below boiling point.
- Simmer for twelve hours, but don't allow it to boil.
- Pour the jus through a sieve and leave to reduce to the desired consistency.
- Bring the base jus to the boil with the 1001 Nights tea and the red wine reduction.
- Allow to infuse for three hours.
- Pour the mixture through a sieve and bring it to the boil again.
- Remove the pan from the heat and mount with the cold butter using a whisk.