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Garlic Rosemary Chicken with Jus




Source of Recipe


Cook's Illustrated Magazine






Recipe Introduction


This is a perfect roast chicken with just the right amount of seasoning - the rosemary doesn't overpower the chicken. Don't skip the brining and make sure to use FRESH rosemary.





List of Ingredients



• CHICKEN AND BRINE:
  
• 1/2 c. salt
  
• 10 unpeeled garlic cloves
  
• 3 rosemary sprigs
  
• 1 whole roasting chicken (about 4 lbs.)
  
• GARLIC-ROSEMARY PASTE:
  
• 2 t. minced fresh rosemary leaves
  
• 2 medium garlic cloves, minced or press through a garlic press
  
• 1/8 t. salt
  
• black pepper
  
• 1 T. extra virgin olive oil, plus extra for brushing chicken
  
• JUS:
  
• 10 medium-large unpeeled garlic cloves
  
• 1/2 t. extra virgin olive oil
  
• 1 3/4 c. low-sodium chicken broth
  
• 1/2 c. water
  
• 1/4 c. dry white wine or vermouth
  
• 1 sprig fresh rosemary
  
• salt and black pepper
  






Instructions



1. FOR THE CHICKEN AND BRINE: combine salt, garlic and rosemary in a zipper-lock bag; seal, pressing out air. Pound with meat pounder or rolling pin until garlic cloves are crushed. Transfer mixture to large container or stock pot and stir in 2 c. hot tap water; let stand 10 minutes to release flavors. Add 1 1/2 qt. (about) cold tap water and stir until salt is dissolved. Submerge chikcen in brine and refrigerate 1 hour.
   
2. Remove the chicken from brine and pat dry w/ paper towels. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Set v-rack in small roasting pan and lightly spray w/ Pam.
   
3. FOR THE PASTE: Stir together rosemary, garlic, salt, 1/4 t. pepper, and 1 T. oil in small bowl. Rub about 1 1/2 t. of paste in cavity of chicken. Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then using finger, distribute paste over breast and thigh by rubbing surface of skin. Tie ends of drumsticks together w/ kitchen twine and tuck wings behind back. Rub all sides of chicken w/ 2 t. oil and season w/ pepper. Set chicken breast-side down on prepared V-rack and roast for 15 minutes.
   
4. FOR THE JUS: While chicken is roasting, toss garlic cloves with 1/2 t. oil; after chicken has roasted 15 minutes, scatter cloves in pan and continue to roast 15 mintues longer.
   
5. Remove roasting pan from oven; decrease oven temperature to 375 degree. Using tongs, rotate chichen breast-side up; brush breast w/ 1 t. oil Add 1 c. broth and 1/2 c. water to pan and continue to roast until chicken is medium golden brown and instant read thermometer inserted into thickest part of breast and thigh registers about 160 and 175 degrees, respectively, adding more water to roasting pan if liquid evaporates. Tip V-rack to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
   
6. Remove garlic cloves to cutting board. Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2 c. measuring cup. Allow liquid to settle; meanwhile squeeze out roasted garlic from cloves and mash to a paste. Skim fat off surface of liquid (I used one of those fat separators) - you should have about 2/3 c. skimmed liquid; if not, supplement w/ water. Transfer liquid to saucepan, then add wine, rosemary sprig, remaining 3/4 c. broth and garlic paste; simmer over medium-high heat, until reduced to about 1 c., about 8 minutes. Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings w/ salt and pepper to taste. Carve chicken and serve w/ jus.