1. Sprinkle the powdered gelatin over the stock, and allot it to dissolve for 3-5 minutes.
2. Bring to a simmer in a pot.
3. Blend into the chicken stock mixture using an immersion blender until fully incorporated.
4. Warm the fat in a separate small pot over low heat, and stir in the lecithin.
5. Blend the warm fat slowly into the chicken stock mixture until fully homogenized. Use an immersion blender.
6. Season the jus generously and serve it warm.