Food Network: Roast Chicken with Jus

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.