NPR News

Rosemary-Garlic Roast Chicken with Jus

NPR

Published May 23, 2008 at 12:01 AM EDT

Serves 2 to 3

We recommend using a V-rack to roast the chicken. If you don't have a V-rack, set the bird on a regular roasting rack and use balls of aluminum foil to keep the roasting chicken propped up on its side. If using a kosher bird, skip the brining process.

CHICKEN AND BRINE

1/2 cup table salt

1/2 cup sugar

1 (3 1/2- to 4-pound) whole chicken, giblets discarded

2 teaspoons minced fresh rosemary

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) plus 10 medium garlic cloves, unpeeled

Ground black pepper

2 tablespoons unsalted butter, softened

1 tablespoon olive oil

1 cup low-sodium chicken broth

JUS

1/2 cup low-sodium chicken broth

1/2 cup dry vermouth or dry white wine

2 bay leaves

1 fresh rosemary sprig

2 tablespoons unsalted butter, cut into 2 pieces and chilled

Salt and ground black pepper

1. For the chicken and brine: Dissolve the salt and sugar in 2 quarts cold water in a large container. Submerge the chicken in the brine, cover, and refrigerate for 1 hour. Mix the rosemary, minced garlic, and 1/8 teaspoon of pepper into the softened butter in a small bowl; set aside.

2. Adjust an oven rack to the lower-middle position, place a roasting pan on the rack, and heat the oven to 400 degrees. Coat a V-rack with nonstick cooking spray and set aside. Remove the chicken from the brine, rinse well, and pat dry with paper towels.

3. Use your fingers to gently loosen the center portion of skin covering each side of the breast. Place half of the butter mixture (about 1 1/2 tablespoons) under the skin, directly on the meat in the center of each side. Gently press on the skin to distribute the butter mixture over the meat. Tuck the wings behind the back. Rub the skin with the oil, season with pepper, and place the chicken, wing-side up, on the prepared V-rack. Place the V-rack in the preheated roasting pan and roast for 15 minutes.

4. Remove the roasting pan from the oven and, using 2 large wads of paper towels, rotate the chicken so that the opposite wing side is facing up. Scatter the unpeeled garlic in the bottom of the roasting pan. Return the roasting pan to the oven and roast for another 15 minutes.

5. Using 2 large wads of paper towels, rotate the chicken so that the breast side is facing up. Add the chicken broth and continue to roast until the thickest part of the breast registers 160 to 165 degrees and the thickest part of the thigh registers 170 to 175 degrees on an instant-read thermometer, about 20 to 25 minutes longer. Tip the chicken to let the juices flow from the cavity into the roasting pan, then transfer the chicken to a cutting board and let rest while making the jus. Remove the garlic cloves from the roasting pan and peel. Place the garlic in a small bowl and mash to a paste with a fork; set aside.

6. For the jus: While the chicken rests, using a wooden spoon, scrape up any browned bits in the roasting pan. Pour the cooking juices into a fat separator and set aside to settle, about 3 minutes. Pour the defatted juices into a medium saucepan, stir in the broth, vermouth, bay leaves, and rosemary sprig, and simmer over medium-high heat until the liquid has reduced to about 1 cup, about 10 minutes. Strain the sauce and return it to the saucepan, discarding the solids. Off the heat, whisk in the reserved garlic paste and butter. Season with salt and pepper to taste. Cover and set aside to keep warm until serving.