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Jan 17, 2008 11:15 PM

Fix the color of my Jus please...

I'm making a simple Jus. OK, I pan fried some chicken thighs, and I deglaze with some Merlot. I know it's not the best pick, but it's what I got. Right now, I get a purple-ish sauce. Not too shabby. I then add my homemade white chicken stock, which is pretty opaque. At this point, the sauce is looking like an opaque, dark pink-ish color. The red merlot plus my white chicken stock yields something that looks dark pink. And no, the color doesn't improve when I reduce it. It tastes good, but who wants a pink looking sauce? Help please? Too much Merlot? Maybe Merlot is just a bad choice?

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  1. Add Kitchen Bouquet Browning & Seasoning Sauce a few drops at a time to color your "Jus"..

    1. Pan fried chicken thighs will not normally produce brown bits deep enough to produce a dark sauce. Your chicken stock is white and opaque: I assume that it waas made more by boiling than slow simmering and that it contains a lot of particles from chicken meat. So, yes, your merlot would produce an opaque pink sauce. Obviously, I guess you need to use white wine for a better color than pink--and save the merlot for deglazing after red meats.

      4 Replies
      1. re: Sam Fujisaka

        Well, I used a pressure cooker. And I also reduced it, so my chicken stock is pretty opaque... Is that why I rarely hear about people using pressure cookers to make stock? I never heard of a professional use them to make stock. Maybe it's because it makes stock cloudy?

        1. re: phan1

          I use roasted bones, simmer slowly, skim, strain and/or use an egg white raft to get a clear(er) stock before reducing.

            1. re: chelleyd01

              Whip up some egg whites, spread on top of skimmed and strained stock. The remaining bits will cling to the "raft"which can be removed.

      2. The word "jus" means the natural juices given off by roasted meats, in particular beef. To prepare a natural jus, simply skim off the fat from the juices left after cooking and bring the remaining meat stock to a boil for a minute or two.

        What you have made is a sauce. Wine, stock, reduce. Sauce.

        1. It may not be to your taste, but I might throw in a little tomato paste. I do that when I get the purplish effect from using red wine in beef stews.

          Maybe what I'm suggesting will exacerbate rather than solve your issue (e.g. turn the sauce magenta :) , but at this point, might be worth a shot. Glad it tastes good :).

          1. If you roast or dry fry some cut onions, and remove them just before they are burnt, but are very dark, then cook them in the jus, you will get a darker jus, or gravy. For an easier fix, I'd go with the Kitchen Bouuquet Browning idea.