ROASTED CHICKEN JUS
Provided by Tyler Florence
Categories condiment
Time 55m
Yield approx 1 cup
Number Of Ingredients 11
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.
GARLIC-ROSEMARY ROAST CHICKEN WITH JUS
Don't be put off by the recipe length- it's actually quite easy and makes a really elegant meal. The garlic is not overpowering- the chicken gets a very nice balance of flavors. We like to toss extra cloves in the bottom of the pan with the juices and mash them when they are roasted to spread on fresh crusty bread. Prep time includes brining time. From America's Test Kitchen.
Provided by eknecht
Categories Whole Chicken
Time 2h30m
Yield 1 chicken
Number Of Ingredients 17
Steps:
- Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air.
- Pound with meat pounder or rolling pin until garlic is crushed.
- Transfer to large container or stockpot, stir in 2 cups hot water, let stand 10 minutes.
- Add 1 1/2 quarts cold water, stir until salt is dissolved.
- Submerge chicken in brine and refrigerate 1 hour. Meanwhile, make paste.
- Stir all paste ingredients together in small bowl, let rest.
- Remove chicken from brine and pat dry with paper towels.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees.
- Spray roasting pan and rack with non-stick cooking spray.
- Rub about 1 1/2 teaspoons of paste in cavity of chicken.
- Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh.
- Rub all sides of chicken with 2 teaspoons oil and season with pepper.
- Toss 10 garlic cloves with 1/2 teaspoon olive oil.
- Scatter in bottom of pan.
- Set chicken breast-side down on prepared V-rack and roast 15 minutes.
- After 15 min, remove roasting pan from oven; decrease oven temperature to 375 degrees. Rotate chicken breast-side up; brush breast with 1 teaspoon oil.
- Add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown adding more water to roasting pan if liquid evaporates.
- Tip chicken to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
- Remove roasted garlic cloves to cutting board.
- Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup.
- Allow liquid to settle; meanwhile, peel garlic and mash to paste with fork.
- Using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water).
- Transfer liquid to small saucepan, then add wine, rosemary sprig, remaining ¾ cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes.
- Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste.
- Carve chicken and serve with jus.
Nutrition Facts : Calories 3241.2, Fat 230.4, SaturatedFat 63.5, Cholesterol 975.3, Sodium 57991.1, Carbohydrate 28.7, Fiber 1.6, Sugar 1.8, Protein 241.7
ROAST CHICKEN AU JUS
Make and share this Roast Chicken Au Jus recipe from Food.com.
Provided by Glutton
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees.
- Arrange chicken in broiler pan.
- Combine mix and olive oil; brush chicken liberally with mix.
- Bake for 40 minutes, basting every 10 minutes or so.
- Remove chicken from pan and place in serving tray.
- Add hot water to sauce and stir. Make sure you scrape the brown bits from the bottom of the pan.
- Pour over chicken and serve with rice.
Nutrition Facts : Calories 455.2, Fat 35.8, SaturatedFat 9.2, Cholesterol 133.7, Sodium 125.5, Protein 31.4
PAN ROASTED CHICKEN AU JUS
Make and share this Pan Roasted Chicken Au Jus recipe from Food.com.
Provided by VKuuipo Bridges
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 12-inc nonstick skillet, melt 1 tbsp butter over medium-high heat, and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
- Remove and keep warm.
- In same skillet, bring shallots, garlic and vinegar to a boil over high heat and cook 2 minutes.
- Add broth and return to a boil.
- Reduce heat to medium and cook, stirring occasionally,8 inutes or until liquid is reduced to 1 cup.
- Remove from heat.
- Stir in remaining 2 tbsp butter.
- Meanwhile, in small bowl, combine olives with parsley;set aside.
- Serve chicken over couscous, then top with sauce and olive mixture.
Nutrition Facts : Calories 493.4, Fat 11, SaturatedFat 6, Cholesterol 91.3, Sodium 184.8, Carbohydrate 58.8, Fiber 3.7, Protein 37
CLASSIC ROAST CHICKEN & GRAVY
What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day
Provided by Barney Desmazery
Categories Main course
Time 1h40m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
- Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
- Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
- Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
- Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
- Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
- While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
- Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
- Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
- Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.
Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 49 grams protein, Sodium 0.84 milligram of sodium
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- Meanwhile, remove and discard the excess fat and any organs from the chicken bones. If there is any skin left on the bones, it does not need to be removed.
- Add oil to hot roasting pan, then distribute chicken bones in a single layer. Roast bones for 20–30 minutes or until they are well browned on the first side.
- Meanwhile, brown the onion half: Heat a small heavy skillet over medium-high heat for 2–3 minutes. Place onion cut side down on one side of the skillet so that it is not over direct heat and let it brown and char black, about 30 minutes.
- Transfer the browned bones, onion, and carrot to a colander set over a bowl to drain. (Or, if the vegetables are not well caramelized, leave them in the roasting pan.)
- Drain off fat and return roasting pan to the heat. Add 1 cup water to the pan, scrape with a spatula to release the juices on bottom of the pan, and let the liquid reduce by half.
- Transfer bones to a large stockpot and add the pan juices. Add cold water (about 3 qts.) to just cover the bones. Any fat in the juices will rise to the top of the pot when the cold water is added; use a skimmer to remove and discard the fat.
- Line a strainer with cheesecloth and place over a large bowl. Removing the bones from the pot or pouring out the contents will cloud the jus. Instead, carefully ladle the jus out of the pot and pass it through the strainer, tilting the pot as necessary to get all the jus.
- To finish the jus, pour it into a saucepan and simmer it to reduce to 4 cups. Strain once more through a strainer lined with cheesecloth and cool in an ice bath.
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