Name: Chicken Jus
Yield: Makes 1 quart
Ingredients: 6 pounds chicken bones, backs, and necks, and/or bones from whole carcasses; 2 tablespoons vegetable oil; 2 medium Spanish onions, peeled, 1 cut into quarters and 1 cut crosswise in half (reserve half for another use); 1 large carrot, peeled and cut into 4 pieces; Kosher salt; 1 large leek (3 ounces), roots trimmed, split lengthwise, rinsed well, and cut into 2” pieces, or leek tops; 3 bay leaves; 12 black peppercorns; 1 thyme sprig; 1 flat-leaf parsley sprig; 1 head of garlic, cut horizontally in half (reserve half for another use)

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