Roasted Chicken Au Jus Recipes

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.

ROAST CHICKEN AU JUS

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.

PAN ROASTED CHICKEN AU JUS

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.

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 JUS

Steps:

• Preheat oven to 450°. Chop each carcass into 4 pieces; place in a lightly greased jelly-roll pan. Roast, turning occasionally, 35 to 45 minutes or until browned.
• Cook onion and next 3 ingredients in hot oil in a Dutch oven over medium-high heat, stirring occasionally, 3 to 4 minutes or until tender. (Do not overcook.)
• Add white wine to onion mixture, increase heat to high, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or until wine is reduced by three-fourths. Add carcass pieces and water to cover by 2 inches. Return to a boil over high heat; reduce heat to low, and simmer, stirring occasionally, 1 1/2 hours.
• Pour sauce through a fine wire-mesh strainer into a small saucepan, discarding solids. Let stand 10 minutes, and skim fat from sauce. Bring sauce to a boil over medium-high heat.
• Whisk together cornstarch and 1 Tbsp. water. Whisk cornstarch mixture into sauce. Return to a boil over medium-high heat, stirring constantly. Reduce heat to low, and simmer 10 minutes or to desired consistency. Stir in parsley and chives; add salt and pepper to taste.
• *2 to 3 lb. chicken backbones or wings may be substituted.