I make my jus de volaille from roasted vegetables, herbs and poultry bones. It is deglazed with high-quality red and port wine, reduced several times for up to 48 hours, sieved and strained.

After this complex process, you get the perfect sauce for your dishes or pasta. Anything that tastes good is allowed, the possible uses are diverse. You can use the jus either as a sauce on its own or by the spoonful to intensify and refine the taste.