"Jus" is traditionally made by adding a liquid such as chicken or beef stock (real stock, not from cubes or powder) or wine to the pan after you have fried or roasted some meat.
There's no need for a recipe - just pour off most of the fat, add about 250 ml of stock or wine, stir vigorously over heat to dissolve all of the browned bits on the bottom of the pan and boil to reduce to about 125ml.Season with salt and pepper.You can add some freshly chopped herbs as appropriate.I like to whisk in a lump of butter just before serving, to give the jus a little body and sheen.
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