herb chicken jus

Roasted Whole Chicken Au Jus With Broccoli Corn Recipe With Images

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Roasted Chicken Jus Recipe Chicken Jus Roast Chicken Jus

This is my absolute favorite sauce for roast chicken. It's a simplified version of the chicken jus I learned to make while working at Thomas Keller's Bouchon Bistro. The final sauce is unbelievably savory, silky, and incredibly flavorful. It's perfect for roast chicken, drizzled over home fries or mashed potatoes, or as a base for a rich chicken soup. The jus is an excellent substitute for demi-glace that's naturally gluten-free. And the secret is in the bones.

The chicken jus at Thomas Keller's Bouchon Bistro is exceptional. It begins with scratch-made chicken stock. Then after days of roasting bones, simmering, and endless straining, it's served with the bistro's infamous roast chicken.

It's unbelievably savory, herbal, and delicious. Anda lotof work. So here's the way I teach my Cozymeal clients to create a similarly rich, savory, downright delicious chicken jus. It's adapted from the same techniques the chefs at Bouchon use. And ready in a couple of hours, instead of a couple of days.

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Drizzle it over home fries for a poutine-style dish and of course over any kind of chicken dish. Or enjoy itstraight outta the mugas a soul-warming sipper (don't knock it 'till you try it).

The secret to chicken jus worthy of rave reviews is in the bones. By roasting and then simmering the carcass of a roasted or rotisserie chicken, you are lightyears ahead on flavor right from the start.

Level:

Easy



Total:
55 min





Prep:
10 min



Cook:
45 min









Yield:
approx 1 cup




















Nutritional Analysis
Per Serving



Serving Size
1 of 6 servings

Calories
168

Total Fat
11 g

Saturated Fat
4 g

Carbohydrates
11 g

Dietary Fiber
2 g

Sugar
3 g

Protein
7 g

Cholesterol
38 mg

Sodium
471 mg

























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Preheat the oven to 425°. Set the chicken, breast side up, in a medium roasting pan. Loosely stuff the cavity with the orange quarters, garlic, scallions and ginger. In a small bowl, mix the salt with the fennel and pepper. Rub the chicken with the sesame oil and season all over with the salt mixture.

Roast the chicken in the center of the oven for 1 hour, or until the juices run clear and an instant-read thermometer inserted in the inner thigh registers 160°. Carefully scoop the aromatics from the cavity into the roasting pan. Transfer the chicken to a cutting board and let rest for 10 minutes.

Meanwhile, squeeze the juice from the orange quarters and discard the peels. Set the roasting pan over moderately high heat. Add the chicken broth and simmer for 1 minute, scraping up the browned bits from the bottom of the pan. Strain the pan juices into a gravy boat or small serving bowl and spoon off the fat. Carve the chicken and serve with the jus.

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