Roasted Chicken Sauce

This robust roasted chicken sauce transforms simple pan drippings into a luxurious accompaniment for your meal. By deglazing the roasting pan with red wine and simmering with aromatic thyme and garlic, you create a deeply flavorful jus that complements the tender, crispy-skinned chicken. The sauce is rich yet balanced, offering a savory depth that enhances every bite. Perfect for weeknight dinners or special occasions, this recipe utilizes ingredients you likely have on hand. It pairs beautifully with root vegetables, mashed potatoes, or crusty bread to soak up every last drop. The result is a comforting, restaurant-quality dish that brings warmth and satisfaction to the table.

Cooking Method: Roasting

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 8

Calories: 1487.8

Dietary: Gluten-free

Description

This robust roasted chicken sauce transforms simple pan drippings into a luxurious accompaniment for your meal. By deglazing the roasting pan with red wine and simmering with aromatic thyme and garlic, you create a deeply flavorful jus that complements the tender, crispy-skinned chicken. The sauce is rich yet balanced, offering a savory depth that enhances every bite. Perfect for weeknight dinners or special occasions, this recipe utilizes ingredients you likely have on hand. It pairs beautifully with root vegetables, mashed potatoes, or crusty bread to soak up every last drop. The result is a comforting, restaurant-quality dish that brings warmth and satisfaction to the table.

Ingredients

1 whole chicken, butterflied
1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1/4 cups olive oil
1 tablespoons black peppercorns, coarsely ground
4 cloves garlic, minced
1 teaspoons salt
Zest of 1 lemon
1/2 cups dry red wine
2 cups chicken stock
1 tablespoons fresh thyme leaves

Directions

1
Preheat the broiler. Position the oven rack 8 inches from the heat source.
2
In a mortar and pestle, coarsely grind peppercorns. Add minced garlic, salt, and lemon zest. Work just until fragrant.
3
Add olive oil to the spice mixture and mix until a paste forms. Set aside 2 teaspoons for the sauce.
4
Butterfly the chicken by removing the backbone and pressing down to flatten.
5
Loosen the skin of the chicken and spread most of the garlic paste underneath, saving the skin side for later.
6
Rub the remaining oil over the chicken skin, ensuring even coverage.
7
Place chopped onions, carrots, and celery in a deep roasting pan. Arrange the chicken breast-side up on top of the vegetables.
8
Broil the chicken with the oven door slightly ajar for 10 minutes.
9
If the skin is dark mahogany, flip the chicken breast-side down and cook for another 12 to 15 minutes until internal temperature reaches 165F.
10
Remove chicken from the pan and place in a bowl. Cover loosely with foil to rest.
11
Tilt the roasting pan to pool the fat and remove excess fat with a bulb baster.
12
Place the roasting pan on two burners over high heat. Deglaze with red wine, scraping up browned bits with a carrot chunk.
13
Add chicken stock, thyme, and the reserved garlic paste. Simmer briefly to reduce and form a jus.
14
Strain the sauce to remove vegetables and discard solids.
15
Slice the chicken and serve with the warm sauce drizzled over the top.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 1487.8kcal

% Daily Value *
Total Fat 102.6g158%
Saturated Fat 20.9g105%
Cholesterol 146.8mg49%
Sodium 323.8mg14%
Total Carbohydrate 80.7g27%
Dietary Fiber 13.0g52%
Sugars 14.9g
Protein 57.0g114%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, sauce, roasted, pan, drippings, wine, thyme, garlic, jus, herbs, dinner, comfort, easy, classic, flavorful, homemade, broiled, butterflied, roasting

Read it online: https://www.chefs-mate.com/recipe/roasted-chicken-sauce-10/