Best Roasted Chicken 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.

ROASTED RED CURRY CHICKEN WITH APPLE JUS

Steps:

• Make chicken:
• Position rack in center of oven and preheat to 350°F. Mix oil and curry paste in small bowl. Rinse chickens; pat dry. Sprinkle inside and out with salt and pepper. Place apple, garlic, cilantro and mint in cavities of chickens, dividing equally. Rub curry mixture over chickens. Tie legs together.
• Place chickens in large roasting pan. Roast until meat thermometer inserted into thickest part of thigh registers 175°F, basting occasionally, about 1 hour 15 minutes. Transfer chickens to platter. Tent with foil.
• Prepare jus:
• Shake mustard seeds in medium skillet over low heat until color darkens and seeds begin to pop, about 2 minutes. Transfer mustard seeds to medium bowl.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add shallots, thyme and brown sugar to skillet and sauté until shallots are translucent, about 3 minutes. Add chicken stock, apple juice, wine and cinnamon sticks. Boil until mixture is reduced to 1 cup, about 20 minutes. Strain into medium saucepan. Bring jus to simmer. Add apple cider vinegar, toasted mustard seeds and remaining 4 tablespoons butter and whisk just until butter melts. Season with salt and pepper. Serve jus with chickens.

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.

ROASTED CHICKEN JUS - TYLER FLORENCE

Steps:

• Heat oil in a heavy-bottomed oven-safe pan. When shimmering, add chicken, carrots, celery, onion, thyme, parsley, salt and pepper. Stir well and spread evenly in pan. Transfer pan to preheated 350°F oven for 30 minutes, stirring occasionally, until everything is golden brown.
• Add white wine and chicken stock. Stir, scraping up and browned bit on the bottom of the pan. Simmer 5 minutes until liquid reduces about half.
• Strain sauce, pressing down on vegetables with the back of a ladle. Discard solids. Add butter and swirl pan until it melts and sauce is thick and glossy. Adjust salt and pepper.

BRICK ROASTED CHICKEN WITH CHESTNUT STUFFING AND CHICKEN JUS

Steps:

• Preheat oven to 450 degrees.
• Cut backs, collarbones and wing tips from chickens and reserve.
• In a bowl combine oil, garlic, marjoram, and lemon zest. Place chicken in marinade and marinate for up to 12 hours.
• In a hot skillet Chef heats oil and places chicken skin side down. Wrap a brick or weight in foil and place on top of each piece of chicken. Reduce heat and brown chicken slowly. When skin is evenly browned, turn chicken over, pour off fat, and replace brick on top of chicken. Place skillet in oven for about 20 minutes or until chicken is cooked through.
• Preheat oven to 400 degrees.
• Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes.
• Yield: 8 servings
• Heat a casserole and add olive oil. Adds bones and begin browning. Reduce heat to avoid burning. Continue to brown for about 20 minutes. Add garlic and shallots and roast for 10 minutes. Pour off fat and add wine and port. Reduce to near dry. Add stocks and reduce to
• desired consistency. Strain through a sieve. Finish with oil and butter. Season with salt and pepper to taste.
• Assembly: Plate chicken with Chestnut stuffing, Chicken jus, polenta cakes, and Sauteed Swiss Chard

ROASTED CHICKEN WITH TARRAGON AU JUS

Steps:

• Preheat oven to 400 degrees. Place the chicken in a small roasting pan. Rub 1 tbsp of the butter over the chicken and season with salt and pepper. Roast for about 1 hour 20 minutes, rotating the pan once, until the skin is browned and crisp and the chicken is cooked. Meanwhile, in a medium saucepan, melt 1 tbsp of the butter. Add the wingtips, neck, gizzard, onion, and carrot, season with salt and pepper and cook over moderate heat until browned all over, about 10 minutes. Add the wine and simmer over moderately high heat until reduced to 2 tbsp, about 4 minutes. Add the stock and bring to a boil. Simmer over low heat for 20 minutes. When chicken is done, tilt it to release the juices from the cavity into the pan. Transfer the chicken to a carving board and keep warm. Pour the pan juices into the saucepan with the stock, scrapping any browned bits. Add the tarragon sprigs and simmer the stock over moderate heat for 5 minutes. Strain the jus through a sieve into a small saucepan and skim the fat from the surface. Boil over high heat until reduced to 3/4 cup about 4 minutes. Stir in half of the tarragon leaves and season with salt and pepper.

PAN ROASTED CHICKEN AU JUS

Steps:

• Season chicken, if desired, with salt and pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® spread in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm.
• Bring shallots, garlic and vinegar to a boil in same skillet over high heat and cook 2 minutes. Add broth and return to a boil. Reduce heat to medium and cook, stirring occasionally, 8 minutes or until liquid is reduced to about 1 cup. Remove from heat. Stir in remaining 2 tablespoons Spread with wire whisk.
• Meanwhile, combine olives with parsley in small bowl; set aside.
• Serve chicken over couscous, then top with sauce and olive mixture