Roasted Chicken Jus

- Photo: Helen Norman
Photo: Helen Norman

Roasted Chicken Jus is a concentrated homemade stock and worth the effort to prepare. We serve the jus with Molasses-Brined Roasted Chicken.

Hands-on time: 55 minutes
Total time: 3 hours
Yields: Makes 4 1/2 cups


Reserved carcasses from Molasses-Brined Roasted Chicken*

1/2 sweet onion, thinly sliced

1 small carrot, sliced

1 celery rib, sliced

1 fresh thyme sprig

1 tablespoon canola oil

1 cup dry white wine

1 teaspoon cornstarch

1 tablespoon minced fresh flat-leaf parsley

1 teaspoon minced fresh chives

How to Make It

Preheat oven to 450°. Chop each carcass into 4 pieces; place in a lightly greased jelly-roll pan. Roast, turning occasionally, 35 to 45 minutes or until browned.

Cook onion and next 3 ingredients in hot oil in a Dutch oven over medium-high heat, stirring occasionally, 3 to 4 minutes or until tender. (Do not overcook.)

Add white wine to onion mixture, increase heat to high, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or until wine is reduced by three-fourths. Add carcass pieces and water to cover by 2 inches. Return to a boil over high heat; reduce heat to low, and simmer, stirring occasionally, 1 1/2 hours.

Pour sauce through a fine wire-mesh strainer into a small saucepan, discarding solids. Let stand 10 minutes, and skim fat from sauce. Bring sauce to a boil over medium-high heat.

Whisk together cornstarch and 1 Tbsp. water. Whisk cornstarch mixture into sauce. Return to a boil over medium-high heat, stirring constantly. Reduce heat to low, and simmer 10 minutes or to desired consistency. Stir in parsley and chives; add salt and pepper to taste.

*2 to 3 lb. chicken backbones or wings may be substituted.


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