Chicken Jus shortcuts ?

[Ratatata]

So I have to make chicken Jus for a couple of Eleven Madison Park recipes I am making for NYE. The process of making the jus is always somewhat of an annoyance for me, yet I understand that it is important for a good result. After seeing the Chris Young recipe on the instapot chicken stock. I am wondering if there is any worthwhile shortcuts I could consider that would still yield a good results if not perfect.  Any ideas?
The EMP recipe calls for 10lbs of chicken wings to be roasted in the oven for 90 minutes as well as simmering all ingredients (vegetables, red wine, roasted chicken wings + raw chicken feet, tomato paste) for 5+hours.
I am considering starting from a rotisserie chicken  instead and adding a couple of chicken wings instead of feets (more accessible to me).
I am wondering if I could consider the use of the instapot for 40 minutes to reduce te cooking time? Any suggestions?

 

 

[AlaMoi]

very simple.

 

chicken in a pot.

put lid on.

roast at 275'F

 

cool

pour off the chicken juice.

[Ratatata]

Thanks, isnt that chicken stock though? rather than jus?
I thought the classic jus specifically started from browned meat bones/veggies etc..

Edited Sunday at 08:32 PM by Ratatata (log)

[rotuts]

be careful using commercially prepared products

 

in this case rotisserie chicken.

 

it can be quite salty .

 

and if you concentrate the result , you are concentrating the salt

 

Ive made concentrated roast chicken stock , on the iPot thread :

 

https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/

 

and threads before this one.

 

its academic where Jus become stock .

 

a tablespoon of my latest Jus/Gel/Stock  transform many of my dishes not.

 

and I freeze the result in bricks.

 

from on sale chicken legs

 

good luck

 

 

[Ratatata]

Thanks, can you elaborate on "it is academic where Jus become stock"? I am sorry I am not sure I understand what you mean,

[rotuts]

its simply a concentration factor .

 

stock becomes a jell when water is removed from it

 

and if you keep removing water ,  you get a demi-glaze 

 

consider

 

https://guide.michelin.com/en/article/dining-out/what-is-jus

[Ratatata]

thanks!!