Au jus the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. "Jus" can be frozen for six months or longer, but the flavor may suffer after this time. American recipes "au jus" often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onion, or other ingredients to make something more like a gravy. The American "jus" is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef "jus" made by reducing beef
Coq au vin long before that. A somewhat similar recipe, "poulet au vin blanc", appeared in an 1864 cookbook. Julia Child included "coq au vin" in her 1961 cookbook "Mastering the Art of French Cooking", and she prepared it twice on the PBS cooking show "The French Chef." This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes. Although the word ""coq"" in French means "rooster" or "cock", and tough birds with lots of connective tissue benefit from braising, most modern "coq au vin" recipes