Remove the cooked joint from the roast tin and set aside. Allow the meat to rest and cover loosely to retain the moisture.
Pour off excess fat from the roasting tin, if you have home-made stock that compliments the meat, add this to the tin and stir over a medium heat. Keep stirring until the consistency for your jus is reached.
If you don’t have your own stock then use our stockpot bags in the poultry section of our stores, add in a splash of red wine to give a richer flavour and bring to the boil, turn down the heat until the jus is simmering. Keep stirring add in salt and pepper to taste. The longer the stock is simmered the thicker your jus and the more intense the flavour.
Whilst stirring ensure that the roasting particles left on the bottom of the tin are incorporated into the jus.
Finally test for taste and adjust seasoning and serve.
A Matter of Size
Did you know?
As a general rule, the more people you are catering for, the less food per head you need to provide.
For instance, while you need 225g stewing beef per head for six people, 175g per head will feed sixty people.
Whole Chicken and Turkey - 500g per person
Lamb rack or cutlets - 3-4 per person
Mince - 175 g per person
Pre-Heat oven to 200C/400F/Gas 6
Place chicken parcels on a baking tray, season and drizzle with a little oil.
Cook for 20 - 25 minutes until golden and cooked through.
Remove from oven and make sure they are cooked thoroughly cooked.
Allow to rest for a couple of minutes then serve.
Stuffed Chicken Parcels
Chicken breast stuffed with farmhouse sausage meat and wrapped with dry cured streaky bacon