A couple of months ago, the kids sailed in a regatta in Charleston. On Friday night, we had dreadful fried seafood so I was determined to find good food the next. By the time I figured out the downtown Charleston restaurant scene, it was way too late to get a reservation at a decent time, so I looked to the islands and found Atlanticville on Sullivan's Island. We had a lovely family dinner. B in particular enjoyed his meal and has been asking to recreate it, at least in parts, ever since. So last night, I made this delicious Roasted Chicken with Jus from the Food Network.
Roasted Chicken with Jus
- 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
- Preheat the oven to 375 degrees.
- 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.
- 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, cooking until an instant-read thermometer stuck into the chicken thigh registers 160 to 170 degrees, 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, stretch cheese cloth over a bowl. Strain the vegetables, giblets, if using, and pan juices through the cheese cloth, jiggling to get more juices into the bowl. Set the cheese cloth 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.
- Carve the chicken and serve with the jus.
Yield: 4-6 servings
Prep time: 20 minutes
Cook time: 80 minutes
B was duly impressed. We pretty much followed the Food Network recipe except for increasing the cooking time a bit and using cheese cloth instead of a sieve. Served with mashed Yukon golds and roasted asparagus, the Roasted Chicken with Jus was a family dinner that made everyone happy!