Garlic-Rosemary Roast Chicken With Jus
- Ready In:
- 2hrs 30mins
- Ingredients:
- 17
- Yields:
-
1 chicken
ingredients
-
Chicken and Brine
- 1⁄2 cup table salt
- 10 garlic cloves, unpeeled
- 3 sprigs fresh rosemary
- 1 whole chicken
-
garlic rosemary paste
- 2 teaspoons fresh rosemary, minced
- 2 medium garlic cloves, minced
- 1⁄8 teaspoon table salt
- 1 ground black pepper
- 1 tablespoon extra virgin olive oil, plus more
- extra virgin olive oil, for brushing chicken
- 10 garlic cloves
- 1⁄2 teaspoon extra virgin olive oil
-
Jus
- 1 3⁄4 cups low sodium chicken broth
- 1⁄2 cup water
- 1⁄4 cup semi-dry or dry white wine
- 1 sprig fresh rosemary
- salt and pepper
directions
- Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air.
- Pound with meat pounder or rolling pin until garlic is crushed.
- Transfer to large container or stockpot, stir in 2 cups hot water, let stand 10 minutes.
- Add 1 1/2 quarts cold water, stir until salt is dissolved.
- Submerge chicken in brine and refrigerate 1 hour. Meanwhile, make paste.
- Stir all paste ingredients together in small bowl, let rest.
- Remove chicken from brine and pat dry with paper towels.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees.
- Spray roasting pan and rack with non-stick cooking spray.
- Rub about 1 1/2 teaspoons of paste in cavity of chicken.
- Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh.
- Rub all sides of chicken with 2 teaspoons oil and season with pepper.
- Toss 10 garlic cloves with 1/2 teaspoon olive oil.
- Scatter in bottom of pan.
- Set chicken breast-side down on prepared V-rack and roast 15 minutes.
- After 15 min, remove roasting pan from oven; decrease oven temperature to 375 degrees. Rotate chicken breast-side up; brush breast with 1 teaspoon oil.
- Add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown adding more water to roasting pan if liquid evaporates.
- Tip chicken to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
- Remove roasted garlic cloves to cutting board.
- Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup.
- Allow liquid to settle; meanwhile, peel garlic and mash to paste with fork.
- Using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water).
- Transfer liquid to small saucepan, then add wine, rosemary sprig, remaining ¾ cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes.
- Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste.
- Carve chicken and serve with jus.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this chicken today and followed the recipe exactly. It doesn't give a cooking time for the chicken, but after the initial 15 min at high heat I roasted it for a further 2 hours (I had a 4.8lb bird). The meat was moist, flavorful, and delicious, and the jus was just amazing. Don't be afraid of the brown bits, they're the good part. ;) My husband said that this was the best roast chicken I've ever made. The recipe was not difficult to follow and I think the end result was definitely worth the effort. I paired this chicken with mashed rutabagas and a raw fennel salad.
RECIPE SUBMITTED BY
eknecht
United States