Jump to content

What To Do With Good Chicken au Jus?


ktmoomau
 Share

Recommended Posts

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?

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

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.

Link to comment
Share on other sites

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.
Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share

×
×
  • Create New...