What To Do With Good Chicken au Jus?

[ktmoomau]

My family has a family reunion, and at this reunion we have an auction of goods we make, the profit goes to scholarships for the family.

At this auction I acquired two farm raised grain fed chickens, cleaned with the neck on. I made a really fantastic roast chicken with one (I have another and real butter, fresh homemade mozzarella and grass fed beef and homemade sausages too I lucked out) of the chickens. I smeared it with olive oil and thyme then drizzled half a lemon stuffed the rest in the cavity with sage and thyme. During the cooking I basted it with some real butter. Afterwards I picked the bones and pulled off the chicken to reuse the rest of this week in various ways. I should have thrown the carcus and some stuff in a pot and made stock (and then made chicken and dumplins), but it was too late at night. So I strained the au jus into a container. Any ideas on how best to use it? I thought about making it into a sauce for pasta, I have about a cup. But am thinking there might be a tastier use?

[zoramargolis]

My family has a family reunion, and at this reunion we have an auction of goods we make, the profit goes to scholarships for the family.

At this auction I acquired two farm raised grain fed chickens, cleaned with the neck on. I made a really fantastic roast chicken with one (I have another and real butter, fresh homemade mozzarella and grass fed beef and homemade sausages too I lucked out) of the chickens. I smeared it with olive oil and thyme then drizzled half a lemon stuffed the rest in the cavity with sage and thyme. During the cooking I basted it with some real butter. Afterwards I picked the bones and pulled off the chicken to reuse the rest of this week in various ways. I should have thrown the carcus and some stuff in a pot and made stock (and then made chicken and dumplins), but it was too late at night. So I strained the au jus into a container. Any ideas on how best to use it? I thought about making it into a sauce for pasta, I have about a cup. But am thinking there might be a tastier use?

Freeze it in 1-tablespoon increments, in an ice cube tray and save the cubes in a zip lock bag. During the next few months, whenever you make a pan reduction sauce, throw one or two of the cubes in for a big-time boost of flavor.

[monavano]

Also, throw a cube or two in when sauteeing vegetables such as escarole or rappini (well, you might want to thaw first, depending on if it makes a big difference to lower your pan temp suddenly). A hit of good stock and a pinch of red pepper flakes can really make greens pop.

[Pat]

Freeze it in 1-tablespoon increments, in an ice cube tray and save the cubes in a zip lock bag. During the next few months, whenever you make a pan reduction sauce, throw one or two of the cubes in for a big-time boost of flavor.

It would also be very good in a gravy for mashed potatoes or noodles. I'm not sure what size incrememts to freeze it on for that, but the thought is making me drool.

[ktmoomau]

Thanks so much all- will freeze tonight for the suggested future uses, this is making me hungry to get home and use the rest of my chicken! With fall coming it makes the bounties of Summer seem all that much better.