Makes about 1 kg
24 g grapeseed oil
1½ carrots, peeled and chopped
1½ onions, chopped
2 celery stalks, chopped
30 g tomato paste
1.25 kg dry red wine
7 kg chicken wings
2 kg chicken legs
500 g chicken feet
Preheat the oven to 245°C/475°F. Heat the oil in a large pot over high heat. When the oil
just starts to smoke, add the carrots, onions, and celery and cook, stirring occasionally,
until the vegetables are softened and browned, about 12 minutes. Add the tomato paste
and continue to cook, stirring frequently until well toasted, about 5 minutes. Add the wine
and deglaze the pan, scraping up any bits that may have stuck to the bottom of the pot.
Bring the wine to a simmer and reduce by half. Remove the pot from heat and set aside.
Spread the chicken wings and legs in a single layer on four unlined baking sheets. Roast in
the oven until caramelized and deep brown, about 45 minutes. Drain and discard any
rendered fat. Scrape the wings and legs into a clean large pot. Add the chicken feet and
enough cold water to generously cover. Heat over high heat and bring to a simmer. Skim
and discard any impurities that may rise to the surface. Turn the heat to low and add the
cooked vegetable mixture to the pot. Continue to simmer, skimming occasionally, for 8
hours. Strain the jus through a chinois and transfer to a clean large saucepan. Bring to a
simmer over medium heat. Turn the heat to low and gently simmer until reduced to 1 kg.
Reserve in an airtight container, refrigerated, for up to 1 week.