Master Recipe
Chicken Jus
makes 1/2 cup
NOTE: To make
sure that the pan drippings are not overly fatty, remove excess fat
from around both cavities of the chicken before roasting it. To
maximize the amount of pan drippings, choose a roasting pan just
large enough to hold the bird. To promote caramelization of pan
drippings, roast the chicken in a V-rack. For the best-flavored
jus, rub the chicken with a little softened butter before roasting.
Vary the amount of herb in the sauce based on its intensity, using
more parsley, basil, dill, or cilantro and less tarragon, rosemary,
sage, thyme, or oregano.
Pan drippings
1/2 small onion or 1 large shallot, minced
1 cup canned low-sodium chicken broth
1 teaspoon to 1 tablespoon minced fresh herb
1 tablespoon unsalted butter, softened
INSTRUCTIONS:
1. Remove chicken from pan, tilting bird so that juices in cavity flow into pan (see figure 1). Place chicken on platter to rest. Tip pan and use small ladle to skim off excess fat, leaving behind about 3 tablespoons partially defatted pan drippings, including all brown bits, dark liquid, and chicken juice (see figure 2).
2. Place pan over two burners at medium heat. Add onion and stir into pan drippings for 30 seconds. Add broth and increase heat to medium-high. Stir and scrape up any browned bits with wooden spoon (see figure 3), boiling until reduced by half and deep golden brown, 4 to 5 minutes. Add any accumulated juices from platter with chicken and reduce again for 1 minute.
3. Turn off heat. Stir in herb and then swirl in butter until it melts and thickens sauce. Serve immediately.
VARIATIONS:
Lemon Chicken Jus
Follow master recipe, adding 1 tablespoon lemon juice with accumulated chicken juices.
Chicken Jus with Mustard and Dill
Follow master recipe, using dill as herb and stirring in 1 tablespoon Dijon mustard after butter melts.
Chicken Jus with White Wine, Garlic, and Parsley
Follow master recipe, replacing onion with 2 minced garlic cloves and reducing sautéing time to 15 seconds. Add 1/2 cup white wine to garlic and increase heat to medium-high. Boil, scraping up browned bits until wine is almost evaporated, about 2 minutes. Add broth and proceed as directed. Use parsley as herb.
Chicken Jus with Orange and Cumin
Follow master recipe, adding 2 teaspoons ground cumin with onion. Reduce amount of broth to 1/2 cup and add 1/2 cup of orange juice at same time. Proceed as directed, omitting the herb. Season to taste with salt.