Gastronomixs

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.

1001 Nights chicken jus

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

30

kg

chicken necks

30

g

salt

As needed:

 

water

2

kg

veal legs

2.5

kg

onions, halved

45 (per reduced litre of chicken jus base)

g

1001 Nights tea

125 (per reduced litre of chicken jus base)

ml

red wine reductions (reduced to 1/5)

100 (per reduced litre of chicken jus base)

g

butter, cold

Preparation method

  • 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.

Serving suggestions

  • In a main dish with harira, yoghurt, and pork.
  • Delicious served with roast pork, game, or poultry.

Previous page