Stocks & Jus · Volume 1 · SUB-STK-005
Chicken Jus
draft
One or more records in this tree are drafts — reviewed by the system, not yet signed off by a person.
- draft Vegetable base
Specification
- Yield
- 9,500 ml
- Yield basis
- CONFIRM AT FIRST PRODUCTIONMust be measured at first production
- Cost / ml
- $0.0063 · $0.19/fl oz
- Batch cost
- $60.26
Allergens · declared affirmatively, inherited by ingredient ID
Contains none of the nine U.S. major allergens. A negative finding is stated, not implied — it is what lets a manager answer a guest without reverse-engineering the recipe mid-service.
Cost provenance · 2 levels deep · computed at build, never stored
- Chicken backs18,144 g$32.60
- Chicken feet4,536 g$11.80
- Onion, Spanish9 ea$4.32
- Carrot6 ea$1.62
- Celery, head1 ea$1.40
- Coriander seed24 g$0.38
- Bay leaf6 ea$0.18
- Thyme, bunch1 ea$0.80
- Parsley, bunch1 ea$0.50
- Vegetable base66 g$0.99
- Kosher saltto taste—
- White wine, cooking3,785 ml$24.60
- Onion, Spanish4 ea$1.92
- Carrot4 ea$1.08
- Celery, head1 ea$1.40
- Canola oil30 ml$0.06
Sub-recipe lines show the fraction of the batch this recipe consumes; the cost is that fraction of the batch's own computed cost, all the way down to purchase-unit prices in the ingredient dictionary.
Method
- Sweat the vegetables; deglaze with wine and reduce by half.
- Add stock, reduce by half again. Strain, cool per SOP-FS-001 §7.2.