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Consommé and Base Jus

Serves 6
  • Steps
  • Ingredients

Steps

To make the Jus:

  • Use a cleaver to cut chicken into smaller pieces.
  • Meanwhile, in two large frying pans, heat oil over high heat. Divide chicken necks and wings between pans and cook until well caramelised.
  • Meanwhile, heat a cast iron pan over high heat and cook shallots cut side down until blackened.
  • Squeeze tomatoes by hand into the bowl of a pressure cooker to a pulp consistency.
  • Add garlic and blackened shallots to the pressure cooker and cook on ‘high saute’ setting to a paste.
  • Add to the pressure cooker, the cornflour, soy sauce, vino cotto, vinegar, hp sauce, mustard porcini powder and spices and whisk to combine. Bring to a simmer and cook until thickened.
  • Gradually add the beef stock to the pressure cooker and stir through.
  • Pour chicken fat from the pans into a small bowl and set aside.
  • Deglaze both pans of chicken with the chicken stock. Add chicken and stock from the pans to the pressure cooker, along with thyme and rosemary.
  • Place the lid on and cook under pressure on high, ‘chicken/duck’ setting for 25-30 minutes.
  • Strain jus through a large superbag lined conical sieve into a medium bowl, pressing to encourage jus through.
  • Transfer jus to a clean frying pan and bring to the boil, reducing to desired consistency.
  • To serve, pour jus into a serving jug.

To make the consommé:

  • For the Stock, in a small frying pan, add shallots, cut side down and cook until quite dark and burnt. Remove pan from the heat and set aside.
  • In a pressure cooker, combine burnt shallots, lemongrass, kaffir lime, geraldton wax, galangal, ginger, garlic, chilli, spices, myrtles, ketjap manis, oyster sauce, shoyu and chicken stock. On the ‘high saute’ setting, bring liquid to the boil.
  • Meanwhile, for the Raft, combine all ingredients in a medium bowl and mix thoroughly by hand.
  • Add Raft to the pressure cooker and briefly stir through. Place lid onto the pressure cooker and place on high pressure, ‘chicken/duck’ setting for 30 minutes.
  • Place herbs in a superbag and place in a fine chinois or sieve. Pour the consommé through the herb lined chinois, into a jug.
  • Carefully pour consommé into the serving bowl.

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