Food Network: Roast Chicken with Jus

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Roast Chicken with Jus
From Food Network Kitchens

Ingredients
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, homemade or canned low-sodium canned

Directions
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.