Food and Recipes Recipes Roasted Chicken Jus Roasted Chicken Jus is a concentrated homemade stock and worth the effort to prepare. We serve the jus with Molasses-Brined Roasted Chicken. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on December 19, 2018 Print Share Share Tweet Pin Email Photo: Helen Norman Hands On Time: 55 mins Total Time: 3 hrs Yield: Makes 4 1/2 cups Ingredients Reserved carcasses from Molasses-Brined Roasted Chicken* 1/2 sweet onion, thinly sliced 1 small carrot, sliced 1 celery rib, sliced 1 fresh thyme sprig 1 tablespoon canola oil 1 cup dry white wine 1 teaspoon cornstarch 1 tablespoon minced fresh flat-leaf parsley 1 teaspoon minced fresh chives Directions Preheat oven to 450°. 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 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 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 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. 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. 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. Stir in parsley and chives; add salt and pepper to taste. *2 to 3 lb. chicken backbones or wings may be substituted. Print