Try these delicious Roast Chicken with Jus. Roast chicken with jus is a classic and flavourful main dish that’s perfect for a Christmas or a Sunday family dinner. The jus – a rich and savoury sauce made from the chicken stock, drippings and Emborg Unsalted Butter – adds a delicious finishing touch to the perfectly roasted chicken. Click here for full recipe.

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Roast Chicken with Jus

Roast chicken with jus is a classic and flavourful main dish that’s perfect for a Christmas or a Sunday family dinner. The jus – a rich and savoury sauce made from the chicken stock, drippings and Emborg Unsalted Butter – adds a delicious finishing touch to the perfectly roasted chicken.

60 mins

4 persons

Ingredients

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Instructions

  • Spatchcock the chicken by removing the spine and neck with kitchen scissors. Spread the chicken apart like a book by pushing the wings away from each other. You may need to nick the inside of the chest bone to help get an even spread. Pat dry with a kitchen towel.

  • Season the chicken with salt and, if using, some baking powder on the skin to help it crisp up. Lay it on a baking tray with a wire rack, skin side up, and store in the fridge overnight until the skin is dry to the touch.

  • Cut the leftover spine and neck into 1-inch chunks and add to a pot on high heat with a little oil. Cook the chicken pieces until deeply browned, then add water and simmer for at least an hour or up to 4 hours. Keep topping up with a little water when needed to keep the chicken pieces submerged. Once done, strain out the chicken pieces and store the liquid. We will turn it into a jus right before serving.

  • To roast the chicken, heat the oven on convection at 180°C. Place the chicken, still on its tray, into the oven and roast for about 40 minutes until the breast reaches an internal temperature of 65°C and the thighs are at 80°C. Add the drippings on the tray to a saucepot to make into our sauce.

  • If the skin hasn’t turned brown enough and isn’t crispy, take the chicken out to let it rest for at least 10 minutes, and increase the oven temperature to 220-240°C (you can also do this right before serving), then roast the chicken again until the desired browning is achieved. The higher the temperature of the oven, the quicker this will happen without overcooking the chicken.

  • 6. In the saucepot with the drippings, add the reserved liquid (from step 3), soy sauce for some colour and saltiness), garlic, bay leaves, fresh thyme and fresh rosemary. Bring to a simmer to infuse the flavours together. Season with some salt and lemon juice. Once you are happy with the seasonings, thicken slightly by adding the potato starch slurry. Add a little at a time while stirring on the heat, being careful not to turn it into a gel. We just want the jus to not be watery. Finally, add the cold Emborg Unsalted Butter and swirl the pot to create the jus. This will further thicken it and add creaminess.

  • To serve: Either serve the chicken as is or cut it into quarters and serve on a warm plate. The jus can be served on the side or poured over.

Roast Chicken with Jus

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emborg
60 mins
4 persons

Roast Chicken with Jus

Roast chicken with jus is a classic and flavourful main dish that’s perfect for a Christmas or a Sunday family dinner. The jus – a rich and savoury sauce made from the chicken stock, drippings and Emborg Unsalted Butter – adds a delicious finishing touch to the perfectly roasted chicken.



4 persons

Ingredients

Add to shopping list

Instructions

  • 1. Spatchcock the chicken by removing the spine and neck with kitchen scissors. Spread the chicken apart like a book by pushing the wings away from each other. You may need to nick the inside of the chest bone to help get an even spread. Pat dry with a kitchen towel.

  • 2. Season the chicken with salt and, if using, some baking powder on the skin to help it crisp up. Lay it on a baking tray with a wire rack, skin side up, and store in the fridge overnight until the skin is dry to the touch.

  • 3. Cut the leftover spine and neck into 1-inch chunks and add to a pot on high heat with a little oil. Cook the chicken pieces until deeply browned, then add water and simmer for at least an hour or up to 4 hours. Keep topping up with a little water when needed to keep the chicken pieces submerged. Once done, strain out the chicken pieces and store the liquid. We will turn it into a jus right before serving.

  • 4. To roast the chicken, heat the oven on convection at 180°C. Place the chicken, still on its tray, into the oven and roast for about 40 minutes until the breast reaches an internal temperature of 65°C and the thighs are at 80°C. Add the drippings on the tray to a saucepot to make into our sauce.

  • 5. If the skin hasn’t turned brown enough and isn’t crispy, take the chicken out to let it rest for at least 10 minutes, and increase the oven temperature to 220-240°C (you can also do this right before serving), then roast the chicken again until the desired browning is achieved. The higher the temperature of the oven, the quicker this will happen without overcooking the chicken.

  • 6. 6. In the saucepot with the drippings, add the reserved liquid (from step 3), soy sauce for some colour and saltiness), garlic, bay leaves, fresh thyme and fresh rosemary. Bring to a simmer to infuse the flavours together. Season with some salt and lemon juice. Once you are happy with the seasonings, thicken slightly by adding the potato starch slurry. Add a little at a time while stirring on the heat, being careful not to turn it into a gel. We just want the jus to not be watery. Finally, add the cold Emborg Unsalted Butter and swirl the pot to create the jus. This will further thicken it and add creaminess.

  • 7. To serve: Either serve the chicken as is or cut it into quarters and serve on a warm plate. The jus can be served on the side or poured over.