Comments on: The Importance of Jus: Two Chickens in One Meal http://thepauperedchef.com/2009/08/the-importance-of-jus-two-chickens-in-one-meal.html Wed, 08 Sep 2010 06:19:40 -0500 http://wordpress.org/?v=2.9.1 hourly 1 By: gem http://thepauperedchef.com/2009/08/the-importance-of-jus-two-chickens-in-one-meal.html/comment-page-1#comment-6575 gem Tue, 01 Sep 2009 15:30:26 +0000 http://thepauperedchef.com/?p=4460#comment-6575 wow-the instant i started reading that quote i knew it was from marco-i've never forgotten that either. never considered trying it myself. seems like it might be worthwhile. just beautiful-you've got a lucky wife, nick! wow-the instant i started reading that quote i knew it was from marco-i’ve never forgotten that either. never considered trying it myself. seems like it might be worthwhile. just beautiful-you’ve got a lucky wife, nick!

]]> By: Mike D http://thepauperedchef.com/2009/08/the-importance-of-jus-two-chickens-in-one-meal.html/comment-page-1#comment-5713 Mike D Sat, 15 Aug 2009 22:02:35 +0000 http://thepauperedchef.com/?p=4460#comment-5713 Well done - a great way to discover your website. I was searching for what Heat author Bill Buford is up to these days and came across your post using the Carbonara preparation in the book (which I'll definitely be making soon). Anyway... While reading I kept thinking about the episode of Bizarre Foods (that a commenter above mentioned) where Andrew Zimmern visits that restaurant in France where they use the duck press. I was intrigued then but now I just have to try this. I think what I'll do first is try and find a way to really squeeeeeze the juice out of the bird. There's got to be something at the hardware store that can get the job done. Maybe even so crude as to just dismantle the bird a bit and squeeze it in a vice. (Too much?) I'll have to look into it and report back... Well done – a great way to discover your website. I was searching for what Heat author Bill Buford is up to these days and came across your post using the Carbonara preparation in the book (which I’ll definitely be making soon). Anyway…

While reading I kept thinking about the episode of Bizarre Foods (that a commenter above mentioned) where Andrew Zimmern visits that restaurant in France where they use the duck press. I was intrigued then but now I just have to try this. I think what I’ll do first is try and find a way to really squeeeeeze the juice out of the bird. There’s got to be something at the hardware store that can get the job done. Maybe even so crude as to just dismantle the bird a bit and squeeze it in a vice. (Too much?) I’ll have to look into it and report back…

]]> By: Nick Kindelsperger http://thepauperedchef.com/2009/08/the-importance-of-jus-two-chickens-in-one-meal.html/comment-page-1#comment-5443 Nick Kindelsperger Wed, 12 Aug 2009 19:20:33 +0000 http://thepauperedchef.com/?p=4460#comment-5443 katiek: I definitely could have used cognac. Marco actually called for Madeira. I swapped out white wine because I found a real cheap bottle. Shu: That is stunning. I love fxcuisine, too. maggie: I guess I should say thanks. katiek: I definitely could have used cognac. Marco actually called for Madeira. I swapped out white wine because I found a real cheap bottle.

Shu: That is stunning. I love fxcuisine, too.

maggie: I guess I should say thanks.

]]> By: maggie http://thepauperedchef.com/2009/08/the-importance-of-jus-two-chickens-in-one-meal.html/comment-page-1#comment-5435 maggie Wed, 12 Aug 2009 15:53:33 +0000 http://thepauperedchef.com/?p=4460#comment-5435 madness! and my mouth is watering. madness!
and my mouth is watering.

]]> By: Shu http://thepauperedchef.com/2009/08/the-importance-of-jus-two-chickens-in-one-meal.html/comment-page-1#comment-5409 Shu Wed, 12 Aug 2009 08:11:33 +0000 http://thepauperedchef.com/?p=4460#comment-5409 Here you go: http://fxcuisine.com/Default.asp?language=2&Display=13 From on of my favorite food blogs. The most frustrating thing about aus jus is that I always feel the rendered juice does not equate the time and effort put in. Here you go: http://fxcuisine.com/Default.asp?language=2&Display=13
From on of my favorite food blogs.

The most frustrating thing about aus jus is that I always feel the rendered juice does not equate the time and effort put in.

]]> By: katiek @kitchensidecar http://thepauperedchef.com/2009/08/the-importance-of-jus-two-chickens-in-one-meal.html/comment-page-1#comment-5401 katiek @kitchensidecar Wed, 12 Aug 2009 05:46:43 +0000 http://thepauperedchef.com/?p=4460#comment-5401 great food journalism. just great. i really WANT to make this. I am thinking brandy for the alcohol. Also, have you heard of the duck press? Because this make be worth your while. An archaic tool used to squeeze every last drop of flavor from the smothered bones of poultry great food journalism. just great. i really WANT to make this. I am thinking brandy for the alcohol.

Also, have you heard of the duck press? Because this make be worth your while. An archaic tool used to squeeze every last drop of flavor from the smothered bones of poultry

]]> By: Nick Kindelsperger http://thepauperedchef.com/2009/08/the-importance-of-jus-two-chickens-in-one-meal.html/comment-page-1#comment-5373 Nick Kindelsperger Tue, 11 Aug 2009 18:30:48 +0000 http://thepauperedchef.com/?p=4460#comment-5373 Michael: huh...that boggles the mind. My only worry is the end result would be too salty. I didn't add any salt at all to either chicken while they were roasting. I need to look this up, though. It's intriguing to say the least. leja: I'm not sure at all. But what you are describing sounds like one of the more wonderful things in the world. I'm going to search around for this.. Michael: huh…that boggles the mind. My only worry is the end result would be too salty. I didn’t add any salt at all to either chicken while they were roasting. I need to look this up, though. It’s intriguing to say the least.

leja: I’m not sure at all. But what you are describing sounds like one of the more wonderful things in the world. I’m going to search around for this..

]]> By: leja http://thepauperedchef.com/2009/08/the-importance-of-jus-two-chickens-in-one-meal.html/comment-page-1#comment-5370 leja Tue, 11 Aug 2009 18:02:00 +0000 http://thepauperedchef.com/?p=4460#comment-5370 Is this process the same asused for pressed duck (i.e. where you have a big metal contraption, you put the duck caracass in and turn a wheel to squeeze out the juice - I think I saw this on Bizarre Foods or No reservations) Is this process the same asused for pressed duck (i.e. where you have a big metal contraption, you put the duck caracass in and turn a wheel to squeeze out the juice – I think I saw this on Bizarre Foods or No reservations)

]]> By: Jumper http://thepauperedchef.com/2009/08/the-importance-of-jus-two-chickens-in-one-meal.html/comment-page-1#comment-5337 Jumper Tue, 11 Aug 2009 05:27:28 +0000 http://thepauperedchef.com/?p=4460#comment-5337 It's the chicken skins cooked like bacon that caused my astonishment when I tasted them. Because of the wonderful concentrated chickeny flavor in them, they may be the only rival to the intensity of your chicken juices. It’s the chicken skins cooked like bacon that caused my astonishment when I tasted them. Because of the wonderful concentrated chickeny flavor in them, they may be the only rival to the intensity of your chicken juices.

]]> By: Michael http://thepauperedchef.com/2009/08/the-importance-of-jus-two-chickens-in-one-meal.html/comment-page-1#comment-5334 Michael Tue, 11 Aug 2009 03:07:44 +0000 http://thepauperedchef.com/?p=4460#comment-5334 Nick: Have you considered brining the chickens as well? Given how juicy that makes a bird, maybe that would give you EVEN MORE au jus to work with, and probably less effort... Nick:

Have you considered brining the chickens as well? Given how juicy that makes a bird, maybe that would give you EVEN MORE au jus to work with, and probably less effort…

]]>