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Finishing a sauce

For this sauce I will be using a roasted chicken jus...


I start with a 4 1/2 pound chicken and season it liberally with salt, pepper and dried herbs. I use thyme, oregano and basil but feel free to use your favorite herbs.  I heat my convection oven to 400 (425 for a conventional oven) and place an 8" oven proof pan in the oven to heat as well.  When the oven and pan reach temperature, I pour 3 tablespoons of oil into the pan and place the bird in the pan. I put the bird in the oven and baste every 15 minutes.

In the next three photos I begin to work on the pan sauce. But before I work on the sauce I must assure that my chicken has reached an internal themrature of 165 degrees.  Having achieved 165 degrees I remove the bird to rest on a plate.  I quickly remove as much of the fat that is floating on top of the jus. Next I bring the jus to a simmer over medium heat and reduce it until the bubbles become a bit viscous.  Now I add three tablespoons of the Brown Butter Garlic.

In the last two photos I add three tablespoons of heavy whipping cream to the sauce.  I bring that to a simmer and adjust the seasonings.  Then I poured the finished pan sauce over the chicken and took dinner to the table.