This stunning flavourful and glossy jus is rich in chicken flavour with a subtle hint of lemon and thyme, it pairs perfectly with your Sunday Roast, on its own with Roasties, with my Garlic, Lemon and Thyme Roast Chicken or as a side sauce with a simply grilled chicken breast and some baby new potatoes. Forget Bisto! This Jus recipe is the way forward. Don't be put off by the multiple ingredients, this is something I've been taste testing for months to get it absolutely perfect.
Full recipe below and #YouTube video out soon!
Ingredients:
Small / Med / Large Good Quality Whole Chicken.
2 x Carrots
2 x Parsnips
1 x Lemon
1 x Apple
1 x Fresh Bunch Lemon Thyme / Thyme
2 x Garlic Cloves
1 x Red Onion
1 - 2 Chicken stock pot/cube
Cornflour
Worcestershire Sauce
Soy Sauce
Rock salt & Black pepper
Olive Oil
Method:
I would recommend using my Garlic, Lemon and Thyme Roast Chicken recipe. What you want to do here is to peel and halve lengthways the carrots and parsnips, halve and deseed the apple, halve the lemon and red onion, crush the garlic cloves. Take a deep roasting tin and drizzle with a little olive oil, chuck in all the veg, season well with salt and pepper. Sit your chicken on top, with a good drizzle of olive oil a few knobs of butter and a good seasoning of salt and pepper. Stuff a bunch of Lemon Thyme, a few crushed garlic cloves, 1 lemon halved and a few knobs of butter into the cavity of the chicken.
Follow your instructions for cooking your chicken, ensuring you baste every 20-30 mins, as the chicken is cooking the butter, olive oil and chicken fat will mix with the lemon, garlic and thyme to create the most amazing flavours. Once the chicken has finished cooking, remove it from the roasting tray and allow it to rest for 30 minutes and it's time to finish the jus.
Take your roasting tray, slice down all the roasted veg, skim off a little of the Chicken fat (great for roasties!) and mash everything together. At this point place your tray over a hob on medium heat and add 1 chicken stock pot/cube and a few tbsp's of cornflour a splash of soy sauce and Worcestershire Sauce, whisk together into a thick paste. Slowly add boiling water and keep whisking until the Jus thins out a little. Take the lemon out of the chicken, squeeze into the jus, add the chicken roasting juices, chuck in a few more springs of lemon thyme and season. Turn your heat down and slowly simmer, adding a little more water and either half or all of the 2nd chicken pot/cube to taste. Now slowly reduce until you reach your desired thickness, add more water if you like a thinner consistency or simmer longer if you prefer a thicker consistency.
Once you reach your desired consistency, sieve well into a saucepan and make sure you get all the flavours out before you discard the veg/trivet. a masher works well for this. Warm the jus through in the saucepan and serve immediately with the roast chicken, and ideally my Sunday Roastie recipe as well :)