ROAST CHICKEN WITH JUS
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
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
PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH
Provided by Robert Irvine : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 23
Steps:
- Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
- After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
- Transfer the chicken to a serving platter and allow it to rest.
- Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
- Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
- Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
- Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
- Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.
ROASTED CHICKEN JUS
Provided by Tyler Florence
Categories condiment
Time 55m
Yield approx 1 cup
Number Of Ingredients 11
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.
CHICKEN BREASTS WITH MUSTARD-VERJUICE JUS
Provided by John Willoughby
Categories dinner, weekday, one pot, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Sprinkle chicken generously on all sides with salt and pepper.
- Heat oil in heavy 12-inch ovenproof skillet over medium-high heat until hot but not smoking. Add chicken and brown well on both sides, about 6 to 8 minutes total. Turn the chicken skin side up, put the skillet into the oven and roast until the chicken is just cooked through, about 15 to 17 minutes. Being very careful of the hot pan, remove it from the oven, transfer chicken to a platter, and tent with foil to keep warm.
- Return pan to stove top, add verjuice and bring to a boil over high heat, scraping up all those brown bits from the bottom of the pan. Add stock and continue to boil gently until reduced by about 1/3, about 5 to 7 minutes. Whisk in mustard and thyme, adjust seasoning and spoon the sauce over the chicken. Serve with any remaining sauce separately.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 5 grams, Sodium 629 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN JUS
Use this chicken jus to prepare chef Daniel Humm's Loup de Mer.
Provided by Martha Stewart
Yield Makes 4 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Spread chicken wings in a single layer on 2 large rimmed baking sheets; roast in oven until golden brown, 1 hour and 15 minutes to 1 hour and 30 minutes, turning every 30 minutes.
- Heat oil in a 20-quart stockpot over high heat. Add onions, carrots, celery, leeks, and celery root; cook stirring until caramelized, 10 to 15 minutes. Add tomato paste and cook, stirring until caramelized, 5 to 7 minutes. Add wine and cook until thick and syrupy.
- Place thyme, bay leaves, and peppercorns in a piece of cheesecloth; using kitchen twine, tie to enclose. Add cheesecloth packet to stockpot along with chicken wings and feet. Bring to a simmer over medium heat; simmer, uncovered, for 5 hours, skimming off impurities and fats that rise to the surface every 30 minutes. Strain through a fine mesh chinoise sieve into a large saucepan; simmer until reduced to 4 cups. Strain again and use immediately or let cool completely before storing in an airtight container, refrigerated, until ready to use.
RED WINE JUS
Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak
Provided by Good Food team
Categories Condiment
Time 35m
Yield Makes 270ml (6-8 servings)
Number Of Ingredients 9
Steps:
- Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
- Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
- Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
- Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.
Nutrition Facts : Calories 126 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CLASSIC ROAST CHICKEN & GRAVY
What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day
Provided by Barney Desmazery
Categories Main course
Time 1h40m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
- Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn't swamp it.
- Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
- Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
- Place in the oven and leave, undisturbed, for 1 hr 20 mins - this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
- Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
- While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
- Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
- Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
- Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.
Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 49 grams protein, Sodium 0.84 milligram of sodium
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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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- Meanwhile, remove and discard the excess fat and any organs from the chicken bones. If there is any skin left on the bones, it does not need to be removed.
- Add oil to hot roasting pan, then distribute chicken bones in a single layer. Roast bones for 20–30 minutes or until they are well browned on the first side.
- Meanwhile, brown the onion half: Heat a small heavy skillet over medium-high heat for 2–3 minutes. Place onion cut side down on one side of the skillet so that it is not over direct heat and let it brown and char black, about 30 minutes.
- Transfer the browned bones, onion, and carrot to a colander set over a bowl to drain. (Or, if the vegetables are not well caramelized, leave them in the roasting pan.)
- Drain off fat and return roasting pan to the heat. Add 1 cup water to the pan, scrape with a spatula to release the juices on bottom of the pan, and let the liquid reduce by half.
- Transfer bones to a large stockpot and add the pan juices. Add cold water (about 3 qts.) to just cover the bones. Any fat in the juices will rise to the top of the pot when the cold water is added; use a skimmer to remove and discard the fat.
- Line a strainer with cheesecloth and place over a large bowl. Removing the bones from the pot or pouring out the contents will cloud the jus. Instead, carefully ladle the jus out of the pot and pass it through the strainer, tilting the pot as necessary to get all the jus.
- To finish the jus, pour it into a saucepan and simmer it to reduce to 4 cups. Strain once more through a strainer lined with cheesecloth and cool in an ice bath.
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