Roasted Chicken Jus

Ingredients

• 1 tablespoon canola oil 
• 1 small carrots sliced
• 1 rib celery sliced
• 1 teaspoon cornstarch 
• 1 cup cooking wine dry white
• 1 teaspoon chives fresh minced
• 1 tablespoon flat-leaf parsley fresh minced
• 55 servings reserved carcasses from molasses-brined roasted chicken 
• 0.5  onion sweet thinly sliced
• 1  thyme sprig fresh

Equipment

• frying pan
• sauce pan
• oven
• whisk
• sieve
• dutch oven

Directions

1. Preheat oven to 45
2. Chop each carcass into 4 pieces; place in a lightly greased jelly-roll pan. Roast, turning occasionally, 35 to 45 minutes or until browned.
3. Cook onion and next 3 ingredients in hot oil in a Dutch oven over medium-high heat, stirring occasionally, 3 to 4 minutes or until tender. (Do not overcook.)
4. Add white wine to onion mixture, increase heat to high, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or until wine is reduced by three-fourths.
5. Add carcass pieces and water to cover by 2 inches. Return to a boil over high heat; reduce heat to low, and simmer, stirring occasionally, 1 1/2 hours.
6. Pour sauce through a fine wire-mesh strainer into a small saucepan, discarding solids.
7. Let stand 10 minutes, and skim fat from sauce. Bring sauce to a boil over medium-high heat.
8. Whisk together cornstarch and 1 Tbsp. water.
9. Whisk cornstarch mixture into sauce. Return to a boil over medium-high heat, stirring constantly. Reduce heat to low, and simmer 10 minutes or to desired consistency. Stir in parsley and chives; add salt and pepper to taste.
10. *2 to 3 lb. chicken backbones or wings may be substituted.