Roasted Chicken Jus Recipes

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GARLIC-ROSEMARY ROAST CHICKEN WITH JUS



Garlic-Rosemary Roast Chicken With Jus image

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

1/2 cup table salt
10 garlic cloves, unpeeled
3 sprigs fresh rosemary
1 whole chicken
2 teaspoons fresh rosemary, minced
2 medium garlic cloves, minced
1/8 teaspoon table salt
1 ground black pepper
1 tablespoon extra virgin olive oil, plus more
extra virgin olive oil, for brushing chicken
10 garlic cloves
1/2 teaspoon extra virgin olive oil
1 3/4 cups low sodium chicken broth
1/2 cup water
1/4 cup semi-dry or dry white wine
1 sprig fresh rosemary
salt and pepper

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

PAN ROASTED CHICKEN AU JUS



Pan Roasted Chicken Au Jus image

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

4 boneless skinless chicken breast halves (about 1 1/4 lb)
3 tablespoons butter or 3 tablespoons margarine
1/2 cup finely chopped shallots or 1/2 cup onion
1 garlic clove, finely chopped
1/3 cup balsamic vinegar (regular or white)
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
2 tablespoons finely chopped pitted mediterranean olives
1 tablespoon finely chopped fresh parsley
1 (10 ounce) box couscous, prepared according to package directions

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

ROAST CHICKEN WITH JUS



Roast Chicken with Jus image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

1 (3 1/2 to 4 pound) chicken, giblets removed and reserved
Kosher salt and freshly ground black pepper
1 carrot, chopped
1 small onion, chopped
1/2 celery stalk, chopped
1 tablespoon unsalted butter, melted
1 1/2 cups chicken broth, homemade or canned low-sodium canned

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 JUS



Roasted Chicken Jus image

Provided by Tyler Florence

Categories     condiment

Time 55m

Yield approx 1 cup

Number Of Ingredients 11

6 chicken wings
1 large onion, quartered
3 medium carrots, roughly chopped
2 stalks celery, roughly chopped
5 sprigs thyme
1 head garlic, cut in 1/2
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/4 cup dry white wine
2 cups low-sodium chicken broth
2 tablespoons cold unsalted butter, cut into cubes

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.

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