Sunday, September 13, 2009

Roasted Chicken with Jus

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
  1. Preheat the oven to 375 degrees. 
  2. Season the chicken cavity with salt and pepper. 
  3. Tie the legs together with kitchen twine and fold the wing tips under the back. 
  4. Put the carrot, onion, celery, neck, and heart, if using, in the center of a roasting pan just large enough to accommodate the chicken. 
  5. Season the butter with salt and pepper and brush the entire chicken with it. 
  6. Set the bird breast-side up on top of the vegetables.
  7. 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. 
  8. 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.
  9. 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. 
  10. Skim most of the fat from the surface of the liquid with a spoon, or alternately, use a degreasing cup. Reserve the pan juices.
  11. 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. 
  12. Add the reserved pan juices, increase the heat to high and boil the liquid until slightly thickened.
  13. Return the reserved vegetables to the sauce, if desired, or carefully strain jus through a fine sieve into a serving bowl. 
  14. Taste and season with salt and pepper. 
  15. 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!

1 comment:

JGH said...

OK, I gotta stay away from the cheesecake, but that chicken sounds delicious and pretty easy, too. I've been tinkering with my roasting times because lots of times the veggies get too crispy when I do this. So I'll try this shorter, higher temp at the end method.

Thanks for putting me on your blog roll - I'll put you on mine, too!
- Jenny