Roasted Chicken Jus

Name: Roasted Chicken Jus
Ingredients: 6 chicken wings; 1 large onion, quartered; 3 medium carrots, roughly chopped; 2 stalks celery, roughly chopped; 5 sprigs thyme; 1 head garlic, cut in 1/2; Kosher salt and freshly ground black pepper; Extra-virgin olive oil; 1/4 cup dry white wine; 2 cups low-sodium chicken broth; 2 tablespoons cold unsalted butter, cut into cubes

11 ingredients

9 steps

Ingredients

6 chicken wings
1 large onion, quartered
3 medium carrots, roughly chopped
2 stalks celery, roughly chopped
5 sprigs thyme
1 head garlic, cut in 1/2
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/4 cup dry white wine
2 cups low-sodium chicken broth
2 tablespoons cold unsalted butter, cut into cubes

Directions

1

Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic.
2

Season well with salt and pepper and drizzle with olive oil.
3

Roast for 30 minutes until the wings are nice and brown.
4

Remove from the oven and set over medium-high heat on the stove top.
5

Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon.
6

Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains.
7

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.
8

Add the cold butter cubes to the jus and swirl until it melts.
9

Season again with salt and pepper.