Best 2 Pan Roasted Chicken Au Jus Recipes
**Pan-Roasted Chicken Au Jus: A Culinary Journey of Flavor and Simplicity**
Indulge in the tantalizing aroma of pan-roasted chicken au jus, a classic dish that embodies the essence of comfort food. This culinary masterpiece, with its golden-brown, crispy skin and succulent, juicy meat, is a testament to the power of simple, yet exquisite ingredients. The accompanying au jus, a rich and flavorful gravy made from the chicken's natural juices, elevates the dish to a new level of sophistication. Prepare to embark on a culinary journey where every bite is a symphony of flavors, textures, and aromas.
**Additional Recipes Included:**
1. **Garlic Butter Chicken:** Experience the magic of garlic and butter coming together to create a mouthwatering chicken dish. This easy-to-make recipe yields tender, flavorful chicken that will leave you craving for more.
2. **Crispy Chicken Parmesan:** Delight in the irresistible combination of crispy chicken, melted cheese, and tangy tomato sauce. This Italian-inspired dish is a perfect balance of flavors and textures, sure to be a hit with the whole family.
3. **Chicken Piccata:** Embark on a culinary adventure with chicken piccata, a classic Italian dish featuring tender chicken cutlets sautéed in a luscious lemon-butter sauce. The burst of citrus flavors, complemented by the savory undertones of capers, will tantalize your taste buds.
4. **Chicken Marsala:** Savor the rich and complex flavors of chicken marsala, a timeless dish that combines the elegance of Marsala wine with the rustic charm of mushrooms. This Italian favorite is sure to impress your dinner guests.
ROAST CHICKEN WITH JUS
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
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
ROASTED CHICKEN JUS
Provided by Tyler Florence
Categories condiment
Time 55m
Yield approx 1 cup
Number Of Ingredients 11
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.
Tips:
- Use a whole chicken: Roasting a whole chicken is more flavorful and economical than using chicken parts.
- Dry the chicken thoroughly: Pat the chicken dry with paper towels before roasting. This will help the skin crisp up.
- Season the chicken liberally: Season the chicken inside and out with salt, pepper, and your favorite herbs and spices.
- Use a roasting pan with a rack: This will allow the chicken to cook evenly and prevent it from sticking to the pan.
- Roast the chicken at a high temperature: Roast the chicken at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue roasting for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Make the jus: While the chicken is roasting, make the jus by whisking together chicken broth, white wine, and lemon juice.
- Baste the chicken: Baste the chicken with the jus every 20 minutes while it is roasting. This will help keep the chicken moist.
- Let the chicken rest before carving: Let the chicken rest for 10 minutes before carving. This will help the juices redistribute throughout the chicken.
Conclusion:
This pan-roasted chicken au jus is a classic dish that is perfect for a special occasion or a weeknight meal. The chicken is juicy and flavorful, and the jus is rich and savory. Serve the chicken with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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