Chicken Jus
1.8 kg carrot
6 kg white onion
2 kg cellery
48 LT sweet water
16 kg ice cubes
8 kg chicken carcass
Roast the chicken at 180 degrees for 27 minutes or till golden brown, sweat the vegetables on the pot then add the carcass and ice with the water, bring up to boil then low heat and start reducing for 2 to 3 nights until the desired consistency remove bones. Beat and strain
Tikka Glaze:
* 500 gm Tamarind paste heat
* 50 ml lemon juice
* 50 ml olive oil
* 150 gm black lemon powder
* 100 gm yoghurt
* 150 gm white onion paste
* 10 gm black pepper powder
Soak the tamarind paste in warm water overnight then press through a strainer’, combine with the rest of the ingredients and strain.
Chicken brine:
1LT sweet water
20 grams sea salt
30 grams brown sugar
70 grams orange slices
heat all the ingredients to combine, cool down then soak the full chicken cover and keep in fridge overnight.
