Roasted Chicken With Tarragon Au Jus Recipes

ROAST CHICKEN WITH TARRAGON

Steps:

• Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
• Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
• Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
• When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
• Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.

ROAST CHICKEN AU JUS

Steps:

• Preheat oven to 425 degrees.
• Arrange chicken in broiler pan.
• Combine mix and olive oil; brush chicken liberally with mix.
• Bake for 40 minutes, basting every 10 minutes or so.
• Remove chicken from pan and place in serving tray.
• Add hot water to sauce and stir. Make sure you scrape the brown bits from the bottom of the pan.
• Pour over chicken and serve with rice.

ROAST CHICKEN WITH TARRAGON

Steps:

• Make chicken:
• Heat oil in heavy medium saucepan over medium heat. Add reserved chicken fat and sauté until fat is rendered and solid pieces brown, about 8 minutes. Strain rendered fat into small bowl. Reserve solid fat pieces.
• Freeze 2 tablespoons rendered chicken fat. Heat 1 tablespoon rendered fat in same saucepan over medium-high heat. Add neck and heart pieces and sauté until brown, about 8 minutes. Add 1/2 cup onion and 1/2 cup carrots; sauté until vegetables are tender, scraping up any browned bits, about 3 minutes. Add 4 cups cold water and reserved solid fat pieces. Bring to boil. Add parsley, thyme, peppercorns and bay leaf. Simmer over low heat until stock is reduced to 2 cups, about 2 hours 30 minutes. (Stock can be made 1 day ahead. Cover and chill.)
• Rinse chicken inside and out; pat dry with paper towels. Let stand at room temperature 30 minutes.
• Preheat oven to 400°F. Rub 2 tablespoons frozen fat over chicken. Sprinkle chicken inside and out with salt and pepper. Place chicken, breast side down, on rack in heavy large roasting pan. Fill main cavity with 1/2 cup onion and 1/2 cup carrots. Roast chicken until skin is pale golden and begins to crisp, about 30 minutes. Remove from oven. Insert large kitchen fork into main cavity of chicken and turn chicken breast side up. Roast until meat thermometer inserted into innermost part of thigh registers 180°F, about 1 hour 15 minutes longer. Transfer chicken to platter. Tent with foil while preparing jus.
• Make jus:
• Pour pan juices into 4-cup glass measuring cup. Do not clean roasting pan. Strain chicken stock into pan juices, pressing on solids to release liquid. Freeze stock mixture 5 minutes.
• Spoon fat off top of stock mixture and place 1 tablespoon fat in same roasting pan. Heat fat over medium heat. Add shallot and sauté until tender, about 2 minutes. Add stock mixture and tarragon and bring to boil, scraping up browned bits. Boil until reduced to 1 cup, about 8 minutes. Remove from heat. Add butter, 1 piece at a time, and whisk until melted and well blended. Season jus with salt and pepper. Serve chicken with jus.

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.