This adaptation of the Home Jus Gras recipe from Modernist Cuisine at Home substitutes store-bought chicken stock and rendered duck fat in place of the homemade chicken jus and pressure-rendered chicken fat called for in the original. To illustrate the point that this is a very stable, very flavorful emulsion, feel free to substitute other water-based liquids in place of the chicken stock. Apple cider and beer are both great choices. Unlike the original recipe, here we add gelatin to the water component of the emulsion to give it the same mouthfeel as if it were made from the highly gelatinous pan drippings of roasted chicken wings and feet.
Scott Heimendinger, Director of Applied Research
