This chicken jus from Michel Roux Jr makes the ultimate sauce for a chicken supreme or chicken breast. The time it takes for the jus to reduce to the right consistency will depend on how gelatinous the stock is. A good gelatinous stock will take less time to reduce. “You’re looking for a rich, velvety sauce that coats the back of a spoon: when you dip the spoon into the sauce and run your finger down the back, there should be a distinct line,” says Michel. Check the Tips below for how to make the chicken supremes with caramelised shallots and pommes purées recipe, the perfect dish to make the most of your chicken jus. Want to learn more from Michel Roux Jr? The chef oversees the food at The Langham, London, including the five-star hotel’s cookery school, Sauce by The Langham, where he also hosts exclusive masterclasses himself.