Chicken Jus, stock into sauce.

Chicken Jus from stock. Reduce 1 gallon stock into 500 grams. Chill, skim and cool. Chicken Sauce from Jus. Unsalted butter: 60 grams. / Chicken jus: 215 grams. / Salt: 1 gram. / Xantham: 1/8th tsp. / Lemon juice: 5 grams. / Brunoise mire poix: 15 grams. / Slowly heat chicken jus. Add butter. Emulsify. Add to vita prep adding salt, lemon and xantham. Remove from vita prep place in small sauce pan. Add Brunoise of roasted mire poix from chicken as well as any other juices after cooking chicken.