The brined, roasted chicken is juicy, rich, and great on its own, but the jus, a concentrated homemade stock, is worth the effort. As for the birds, ask your butcher for two chickens, cut into four pieces each, reserving the carcasses to make the jus. Or buy leg quarters or airline breasts (first wing joint attached) and make the jus with the extra wings and backbones.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.