Roasted chicken jus is a concentrated homemade stock and worth the effort to prepare.
We serve the jus with your favorite roasted chicken.
Chop each carcass into 4 pieces; place in a lightly greased jelly-roll pan.
Credit:Helen Norman
Roast, turning occasionally, 35 to 45 minutes or until browned.
(Do not overcook.)
Boil, stirring occasionally, 3 to 5 minutes or until wine is reduced by three-fourths.
Add roasted chicken pieces and water:
Add carcass pieces and water to cover by 2 inches.
Strain sauce:
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.
Add cornstarch slurry:
Whisk together cornstarch and 1 Tbsp.
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.
Add herbs and seasoning:
Stir in parsley and chives; add salt and pepper to taste.
Test Kitchen Tip
*2 to 3 lb.
chicken backbones or wings may be substituted.
