Brick Roasted Chicken With Chestnut Stuffing And Chicken Jus Food

ROASTED CHICKEN JUS

Steps:

• Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.
• Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.

SIMPLE ROAST CHICKEN WITH CHESTNUT BREADING

Steps:

• Preheat the oven to 475 degrees F.
• Place the chestnuts and torn baguette into a 9-by-13-inch baking dish and drizzle with the olive oil. Sprinkle the mixture with salt and pepper, as well as about 1 teaspoon each of the sage, savory and rosemary. Toss well to incorporate the olive oil and seasonings.
• In a separate bowl, combine the butter, lemon juice and the remaining 5 teaspoons sage, 2 teaspoons savory and 1 teaspoon rosemary and rub the mixture all over the inside and outside of the chicken. Place the squeezed lemon halves in the cavity.
• Place the chicken atop the breading and roast for 20 minutes; reduce the heat to 400 degrees F and cook until a thermometer inserted into the leg registers 165 degrees F and the juices run clear, an additional 25 minutes.
• Let the chicken rest for 15 minutes, covered with foil, before serving.

ROAST CHICKEN WITH JUS

Steps:

• Preheat the oven to 375 degrees F.
• Season the chicken cavity with salt and pepper. Tie the legs together with kitchen twine and fold the wing tips under the back. Put the carrot, onion, celery, neck, and heart, if using, in the center of a roasting pan just large enough to accommodate the chicken. (Discard the liver or reserve for another recipe.) Season the butter with salt and pepper and brush the entire chicken with it. Set the bird breast-side up on top of the vegetables.
• Roast the chicken for 45 minutes. Then increase the temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 to 170 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the jus.
• To make the jus: Set a strainer over a bowl. Strain the vegetables, giblets, if using, and pan juices into the strainer. Shake the strainer to get more juices into the bowl. Set strainer aside. Skim most of the fat from the surface of the liquid with a spoon, or alternately, use a degreasing cup. Reserve the pan juices.
• Place the roasting pan directly on a burner set at medium-high. Pour the chicken broth into the pan, and scrape the pan with a wooden spoon to loosen all the browned bits that cling to the pan. Add the reserved pan juices, increase the heat to high and boil the liquid until slightly thickened. Return the reserved vegetables to the sauce, if desired, or carefully strain jus through a fine sieve into a serving bowl. Taste and season with salt and pepper. Keep warm until ready to serve.
• Carve the chicken and serve with the jus.
• Copyright 2003 Television Food Network, G.P. All rights reserved

ROASTED CHICKEN WITH CHESTNUTS

Steps:

• Thoroughly wash and dry the chickens. Season the inside and outside of both birds with salt and pepper.
• In a large skillet, heat 4 tablespoons oil over medium heat. Add chestnuts and bay leaves and cook 8 to 10 minutes, stirring occasionally until golden brown. Add shallots and garlic, season with salt and pepper, and cook 3 minutes. Add sherry and 2 tablespoons thyme, and cook until sherry is reduced to a glaze, about 4 minutes. Cool.
• Preheat oven to 425 degrees. In a bowl, combine remaining 2 tablespoons of thyme, coriander, and remaining 2 tablespoons of oil. Working carefully, separate the skin from the meat of the breasts and the thighs and rub spice mixture in between.
• Divide chestnut mixture evenly and use it to stuff the cavities of the chickens. Tie the legs together to hold the stuffing in place.
• Set the chickens on a nonstick roasting rack in a roasting pan, breast side down, and roast for 20 minutes. Turn the chickens breast side up, baste with pan juices, and roast 40 minutes more, basting every 15 minutes until an instant-read thermometer inserted at the joint between the thigh and leg reaches 165 degrees. Transfer the chicken to a platter. Let cool for 15 minutes.
• Meanwhile, tilt the roasting pan and skim off and discard any fat. Add orange juice to the roasting pan, set the pan over a low flame, and scrape off any browned bits stuck to the pan.
• To serve, spoon the chestnuts out of the birds and into a bowl. Cut each chicken into 8 pieces (2 drumsticks, 2 thighs, 2 breast halves, 2 wings) and pour the pan juices over chicken.