Brined Roast Chicken with Wine Jus
Brined Roast Chicken with Wine Jus is rated
out of
5 by
7.
Prep Time:
25 minutes
Cook Time:
115 minutes
Servings:
8
Serves 6 to 8.
Brining poultry and meats before roasting is an age-old technique that adds moisture and enhances taste. Despite the saltiness of the brine, the result is not an overly salty bird but rather increased juiciness and a fuller flavor. The optimum soaking time for a large roasting chicken is 4 hours, but even a shorter time in the brine will make a flavorful difference. Accompany the chicken with roasted mixed vegetables, such as potatoes, carrots and onions.
Ingredients:
- 1 cup kosher salt or 1/2 cup iodized or plain salt
- 1 quart hot water
- 3 quarts cold water
- 1 chicken, about 6 1/2 lb., giblets reserved for another use
- 2 Tbs. unsalted butter, at room temperature
- Freshly ground pepper, to taste
- 4 fresh thyme sprigs
- 4 fresh rosemary sprigs
- 1 small yellow onion, coarsely chopped
- 1 small carrot, coarsely chopped
- 1 small celery stalk, coarsely chopped
For the wine jus:
- 1/2 cup crisp, dry white wine, such as Sauvignon Blanc
- 1 cup chicken stock
- 1 Tbs. chilled unsalted butter
- Salt and freshly ground pepper, to taste
Directions:
In a plastic container or stainless-steel bowl large enough to hold the chicken, stir and dissolve the salt in the hot water. Add the cold water and stir. Rinse the chicken, then submerge it in the brine. Cover and refrigerate for 1 to 4 hours, the longer the better.
Preheat an oven to 400°F.
Remove the chicken from the brine and pat dry with paper towels. Rub with the butter and season inside and out with pepper. Place the thyme and rosemary sprigs in the cavity.
Place the chicken on its side on a V-shaped rack in a roasting pan. Roast for 30 minutes. Turn the chicken on its other side and roast for 30 minutes more. Turn the chicken on its back and place the onion, carrot and celery in the cavity. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, about 45 minutes more. Pour the juices from the chicken cavity into the pan and transfer the chicken to a warmed platter. Cover loosely with aluminum foil and let rest for 10 to 15 minutes.
Meanwhile, make the wine jus. Strain the cooking juices into a bowl. Skim off any visible fat from the surface and pour the juices back into the roasting pan. Set the pan on 2 burners over medium-high heat. Add the wine and boil until reduced by half, about 1 minute. Add the stock and boil until the liquid is reduced to 1/2 cup, about 6 minutes. Remove from the heat and whisk in the butter. Season with salt and pepper. Pour the jus into a sauceboat.
Carve the chicken and serve hot with the wine jus.
Preheat an oven to 400°F.
Remove the chicken from the brine and pat dry with paper towels. Rub with the butter and season inside and out with pepper. Place the thyme and rosemary sprigs in the cavity.
Place the chicken on its side on a V-shaped rack in a roasting pan. Roast for 30 minutes. Turn the chicken on its other side and roast for 30 minutes more. Turn the chicken on its back and place the onion, carrot and celery in the cavity. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, about 45 minutes more. Pour the juices from the chicken cavity into the pan and transfer the chicken to a warmed platter. Cover loosely with aluminum foil and let rest for 10 to 15 minutes.
Meanwhile, make the wine jus. Strain the cooking juices into a bowl. Skim off any visible fat from the surface and pour the juices back into the roasting pan. Set the pan on 2 burners over medium-high heat. Add the wine and boil until reduced by half, about 1 minute. Add the stock and boil until the liquid is reduced to 1/2 cup, about 6 minutes. Remove from the heat and whisk in the butter. Season with salt and pepper. Pour the jus into a sauceboat.
Carve the chicken and serve hot with the wine jus.
Serves 6 to 8.
Adapted from
Williams-Sonoma Collection Series,
Chicken,
by Rick Rodgers
(Simon & Schuster, 2001).
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$169.95
(18)
Rated 4 out of
5
by
TimmieK from
Great bird messy oven
The chicken was delicious but my oven was a mess from the smoking butter. The bottom of the pan was very dry. My chicken was an organic fresh chicken. Next time I will put butter under skin but not on the skin and add broth to the bottom of the pan.
Date published: 2021-10-28
Rated 5 out of
5
by
Dali2010 from
Absolute Perfection
The simplicity of this recipe grabbed my attention along with the fact that we had every ingredient listed. I followed this recipe to the letter and found the results so much better than expected for such a simple process. I am not certain if the brining, the roasting method including turning the bird every thirty minutes, the combination of fresh herbs or the Wine Jus turned this into something special but it is most delicious. Moist, tender and flavorful, the dinner received and is still receiving raves. This was one of those rare times when I was able to fully enjoy my guests since cooking was stress free. This is now my go to roast chicken recipe! Thank you Williams and Sonoma.
PS Silicone coated tongs made turning the chicken easy and safer than other methods.
Date published: 2015-09-15
Rated 5 out of
5
by
Davidjbj from
Juicy chicken
Simple and delicious. Chicken is very moist and tender.
Date published: 2013-11-04
Rated 5 out of
5
by
Astero from
Amazing Sunday Family Dinner!
My family loved this meal.. It will be the Sunday Dinner for now on.
I did not brined the chicken this time and it was just as delicious.
Thank you William and Sonoma for all the
Delicious receipts.
Date published: 2012-10-29
Rated 5 out of
5
by
redgbee from
thanks for the brine technique
I was wondering what to do with my chicken until i went to WS site and found this. thank you for teaching me how to brine. LOL. It is so good, moist chicken, no need for additional seasoning. since I'm Asian, I had it with rice! Yum! Thank you Williams Sonoma!
Date published: 2012-09-18
Rated 5 out of
5
by
Chank from
Excellent!
I have made this several times and it is so yummy!
Date published: 2012-02-12
Rated 5 out of
5
by
BaronsMom from
Easy & Delicious!
Easy to make and a delicious outcome! Husband LOVED it, but alas, that means no leftovers. Will definitely make again, and if for guests, will cook 2 chickens. Moist and tender chicken, and the Au Jus was wonderful.
Date published: 2012-01-12