Roast Chicken sounds boring and blase, but it can be one of the most delicious things you could ever learn to make. We learned to make this last week in my class, and it looked so unassuming...until you tasted it. Tender, juicy, flavorful...anything but boring. I was so excited that it turned out just as delicious when I made it at home. Even JD said he had never had chicken so good.
Simply Delicious Roast Chicken with Jus
1 4-5 pound roasting chicken, giblets removed
1 medium onion, diced
1 medium carrot, peeled and diced
2 stalks celery, diced
3-4 sprigs fresh thyme
3 cloves garlic, peeled
1 teaspoon peppercorns, cracked
1/2 cup or so of dry white wine
1 cup chicken stock
Rinse chicken inside and out, and pat dry with paper towels. Sprinkle cavity generously with salt.
Stuff chicken cavity with diced onion, carrot, celery, thyme, garlic cloves, and cracked peppercorns.
Tuck wings underneath the bird. Tie the legs together with kitchen twine.
Heat a few tablespoons of canola oil (or clarified butter if you have it) in a large ovenproof skillet or roasting pan over medium-high heat.
Preheat oven to 425 degrees.
Carefully place the chicken on its side in the skillet so the leg/thigh is on the bottom. Sear for a few minutes until the leg is nicely browned. Repeat with the other side.
Lay chicken flat on its back and place in the oven for 10 minutes. Remove from the oven, baste with pan drippings, and sprinkle with salt. Reduce oven temperature to 400 degrees and place back in the oven.
Repeat every 10 minutes until oven temp is reduced to 350 degrees. Continue to roast until nicely browned, and instant-read thermometer inserted into thigh reads 165 degrees. Carefully remove chicken to cutting board, tent with foil, and let rest 15 minutes. Pour off the fat from the pan.
Using a sharp slicing knife, carve the legs and breast from the chicken. I'm not even going to try to describe how to do this (I can barely do it myself!) but there are plenty of websites and videos available out there. Keep chicken warm on platter while you make the jus.
Heat skillet/roasting pan over medium-high heat. Scoop out the veggies from the chicken cavity (discard the thyme sprigs) and put in pan. Hack the chicken carcass into large pieces and put in the pan with the veggies. Saute until vegetables and chicken pieces are lightly browned. Deglaze with some white wine, and reduce until nearly evaporated. Add chicken stock and heat to boiling. Taste and add salt as needed.
Strain jus. Drizzle some jus over carved chicken and serve the rest on the side.