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Name: Roasted Chicken Jus
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: French
Ingredients: 6 chicken wings; 1 large onion quartered; 3 medium carrots roughly chopped; 2 ribs celery roughly chopped; 5 sprigs thyme; 1 head garlic cut in 1/2; Salt and pepper; Extra virgin olive oil virgin olive oil; 1/4 cup dry white wine; 2 cups low-sodium chicken broth; 2 tablespoons cold unsalted butter cut into cubes

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INGREDIENTS

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

cup

INSTRUCTIONS

Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.

Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. 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. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.

NOTES

Tyler Florence usually has good recipes and this one is a good start but needs some serious help to make it work:

1) Brown the wing, veggies and oil over medium-high for 5-10 minutes - until the wings are nicely browned.
2) Roast at 375, not 350 and for 45 minutes, not 30.
3) To get a sauce consisitency, you may need to add roux to thicken.

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Roasted Chicken Jus

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

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Nutrition

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Serving Size: 1 cup (1141g)
Recipe Makes: 1 Serving

Calories: 825
Calories from Fat: 466 (56%)

Amt Per Serving		% DV

	Total Fat 51.8g	69 %
	Saturated Fat 22.6g	113 %
	Monounsaturated Fat 17.1g
	Polyunsanturated Fat 7.2g
Cholesterol 195mg		60 %
Sodium 1514.3mg		52 %
Potassium 1844.9mg		49 %
Total Carbohydrate 45.7g		13 %
	Dietary Fiber 10.4g	41 %
	Sugars, other 35.3g
Protein 44.5g		64 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 825

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