Food and Recipes Recipes Roasted Chicken Jus Be the first to rate & review! Roasted chicken jus is a concentrated homemade stock and worth the effort to prepare. We serve the jus with your favorite roasted chicken. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on December 30, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Helen Norman Hands On Time: 55 mins Total Time: 3 hrs Yield: 4 1/2 cups If your usefulness for a roasted chicken ends when you remove the meat from the bones, you're missing out on a very flavorful step: making an incredible sauce. This chicken jus uses the carcasses of two roasted chickens (pick your favorite recipe) and roasts them to bring out loads of flavor and meaty savoriness. Then, it's cooked with aromatics (onion, carrot, and celery), wine, and herbs to make a rich and flavorful sauce that can be spooned right back on top of the chicken for an unforgettable meal. Ingredients Reserved carcasses from 2 roasted chickens* 1/2 sweet onion, thinly sliced 1 small carrot, sliced 1 celery rib, sliced 1 fresh thyme sprig 1 Tbsp. canola oil 1 cup dry white wine 1 tsp. cornstarch 1 Tbsp. minced fresh flat-leaf parsley 1 tsp. minced fresh chives Directions Prepare each carcass, and roast: Preheat oven to 450°F. Chop each carcass into 4 pieces; place in a lightly greased jelly-roll pan. Roast, turning occasionally, 35 to 45 minutes or until browned. Cook aromatics: Cook onion and next 3 ingredients in hot oil in a Dutch oven over medium-high heat, stirring occasionally, 3 to 4 minutes or until tender. (Do not overcook.) Add wine to onion mixture: Add white wine to onion mixture, increase heat to high, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or until wine is reduced by three-fourths. Add roasted chicken pieces and water: Add carcass pieces and water to cover by 2 inches. Return to a boil over high heat; reduce heat to low, and simmer, stirring occasionally, 1 1/2 hours. Strain sauce: Pour sauce through a fine wire-mesh strainer into a small saucepan, discarding solids. Let stand 10 minutes, and skim fat from sauce. Bring sauce to a boil over medium-high heat. Add cornstarch slurry: Whisk together cornstarch and 1 Tbsp. water. Whisk cornstarch mixture into sauce. Return to a boil over medium-high heat, stirring constantly. Reduce heat to low, and simmer 10 minutes or to desired consistency. Add herbs and seasoning: Stir in parsley and chives; add salt and pepper to taste. Test Kitchen Tip *2 to 3 lb. chicken backbones or wings may be substituted. Rate It Print