Roast Chicken With Au jus Recipe

Name: Roast Chicken With Au jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole raw cnicken, 4 to 5 pounds, inside cavity bag of parts saved ( giblets ) for the Au jus, except the liver, it is to strong for the Au jus; 1 recipe for my White Marinade and Barbeque Sauce recipe attached below; 4 cup low sodium chicken broth, divided use. Half to combine with the marinade the other half for the Au jus; 2 tbsp melted butter; 1/4 tsp dryed thyme; 1/4 tsp dryed rosemary, crumbled; 1/4 tsp granulated garlic or garlic powder; 1/2 tsp hot sauce, such as Franks brand; 2 tbsp grated parmesan cheese; 1/2 small onion, peeled; 2 garlic cloves,peeled; 1/2 lemon, seeds removed

Servings: persons

1 whole raw cnicken, 4 to 5 pounds, inside cavity bag of parts saved ( giblets ) for the Au jus, except the liver, it is to strong for the Au jus
1 recipe for my White Marinade and Barbeque Sauce recipe attached below
4 cup low sodium chicken broth, divided use. Half to combine with the marinade the other half for the Au jus
2 tbsp melted butter
1/4 tsp dryed thyme
1/4 tsp dryed rosemary, crumbled
1/4 tsp granulated garlic or garlic powder
1/2 tsp hot sauce, such as Franks brand
2 tbsp grated parmesan cheese
1/2 small onion, peeled
2 garlic cloves,peeled
1/2 lemon, seeds removed

1
To make broth for Au jus.
2
.
3
In a medium saucepan heat a film of any oil you have.
4
Add the chicken giblets and brown them on all sides.
5
Season with salt and.pepper.
6
Add 2 cups of the chicken broth and simmer about 1.1/2 hours uncovered until reduced by about 1/2.
7
Strain and set aside to cool.then refrigerate until needed.
8
In a large zip.lock bag combine chicken with the White Marinade and Barbeque Sauce and the remaining 2 cups chicken broth.
9
Close bag and refrigerate at least 8 hours and up to 24.
10
Preheat the oven to 425.
11
Spray a roasting pan with non stick spray .Place a roasting rack inside the pan and line rack with foil.
12
Spray foil with non stick spray
13
In a small bowl combine melted butter with thyme, rosemary, granulated garlic and hot sauce.
14
Add onion, garlic cloves and lemon in cavity of chicken.
15
With kitchen twine secure legs to chicken by wrapping a piece of twine around back.
16
Secure legs with twine and.or skewers.Place chicken UPSIDE DOWN ( breast down ) on rack.in roasting pan
17
Brush chicken back with melted butter mixture, season with salt and pepper.
18
Roast 15 minutes.
19
THEN REDUCE.OVEN TO 350.
20
The chicken will cook for 15 minutes for each pound.
21
HALFWAY BEFORE COOKIMG.TIME IS OVER, USING FOIL.TURN CHICKEN TO BREAST SIDE UP Brush with remaining butter mixture,.season with salt , pepper.and.sprinkle with the parmesan cheese.
22
Remove chicken to a platter, tent with foil.and let rest 15 minutes
23
Meanwhile finish Au jus.
24
Into roasting pan add broth that was made in step 1.
25
Mix broth with all chicken juices scraping any brown bits and heat to a simmer.
26
Pour into serving dish and serve with chicken

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole raw cnicken, 4 to 5 pounds, inside cavity bag of parts saved ( giblets ) for the Au jus, except the liver, it is to strong for the Au jus, 1 recipe for my White Marinade and Barbeque Sauce recipe attached below, 4 cup low sodium chicken broth, divided use. Half to combine with the marinade the other half for the Au jus, 2 tbsp melted butter, and more.

Yes, Roast Chicken With Au jus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken With Au jus

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