Chicken Jus Recipes

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.

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

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.

Steps:

• Preheat oven to 450 degrees.
• Cut backs, collarbones and wing tips from chickens and reserve.
• In a bowl combine oil, garlic, marjoram, and lemon zest. Place chicken in marinade and marinate for up to 12 hours.
• In a hot skillet Chef heats oil and places chicken skin side down. Wrap a brick or weight in foil and place on top of each piece of chicken. Reduce heat and brown chicken slowly. When skin is evenly browned, turn chicken over, pour off fat, and replace brick on top of chicken. Place skillet in oven for about 20 minutes or until chicken is cooked through.
• Preheat oven to 400 degrees.
• Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes.
• Yield: 8 servings
• Heat a casserole and add olive oil. Adds bones and begin browning. Reduce heat to avoid burning. Continue to brown for about 20 minutes. Add garlic and shallots and roast for 10 minutes. Pour off fat and add wine and port. Reduce to near dry. Add stocks and reduce to
• desired consistency. Strain through a sieve. Finish with oil and butter. Season with salt and pepper to taste.
• Assembly: Plate chicken with Chestnut stuffing, Chicken jus, polenta cakes, and Sauteed Swiss Chard

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.

Steps:

• Preheat the oven to 375 degrees F.
• To bread the chicken, blend the flour, salt and pepper in a small bowl. Then dust the chicken on both sides with the seasoned flour, coating well. In a saute pan over medium-high heat, add the grapeseed oil and allow to heat. Then add the floured chicken, skin-side down, cooking until slightly browned. This will take 4 to 5 minutes, then flip and repeat the process on the bottom side, again for 4 to 5 minutes. Once browned, finish the chicken in the oven until the internal temperature reaches 160 to 165 degrees F, about 6 minutes. Once cooked, remove from the oven, keep the chicken warm on a covered plate and discard any excess oil from the pan.
• Return the pan to medium heat, splash or deglaze with the wine, allowing to dissipate. Next, add the onions, stir and cook until the onions are slightly translucent, 3 to 4 minutes. Next, add the lemon juice and garlic, stir again and cook until warmed. Finally, remove from the heat, stir in the parsley and butter to finish the sauce. Serve over the chicken.

Steps:

• In 12-inc nonstick skillet, melt 1 tbsp butter over medium-high heat, and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
• Remove and keep warm.
• In same skillet, bring shallots, garlic and vinegar to a boil over high heat and cook 2 minutes.
• Add broth and return to a boil.
• Reduce heat to medium and cook, stirring occasionally,8 inutes or until liquid is reduced to 1 cup.
• Remove from heat.
• Stir in remaining 2 tbsp butter.
• Meanwhile, in small bowl, combine olives with parsley;set aside.
• Serve chicken over couscous, then top with sauce and olive mixture.

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.