- Chicken1You will need to cut the chicken in half and remove the spine. Sometimes your grocer will do this for you, if not use a pair of kitchen scissors and this should be a pretty easy step.
- Butter4 TablespoonsCut the butter in to small slices and then quarter those slices
- Fresh Sage6 piecesI do not recommend the dried stuff, go look for the good stuff in the fresh herb section. Cut the sage into small pieces.
- Salt and PepperThis is totally to your preferences
- Heavy Cream1 small containerAu jus step
- Chicken Broth1 large containerau jus step
On our 21st anniversary, we went to Denver and stayed at a fancy pants hotel with a fancy pants restaurant and I ordered room service because the husband went to go see a Metallica concert, I know…BEST WIFE EVER, but he is the BEST HUSBAND EVER. I ordered roast chicken with a sage au jus. I had it and decided I needed to figure out how to make this dish, so I did. And it was MUCH easier than I thought!
For the record, this is NOT the healthiest thing you will ever eat, not by a long shot but it is yummy.
To make the chicken:
Preheat your oven to 425°
Take a whole chicken and cut it in half (length wise not across, horizontally), if you are uncomfortable with this step, ask your grocer if they will do this for you and most will for no cost.
Stick the cut up chicken in a cast iron skillet and salt and pepper to your preference. Drop the butter and cut up sage around the chicken and stick it in a preheated oven at 425° for one hour. I keep thinking if I would remember to baste the chicken at about the 30 minute mark it would be even more beautiful but I keep forgetting. Maybe you can try and come back and let us know?
Now here is the kicker, the au jus. No it isn’t difficult at ALLLL.
Once the chicken is done, remove the chicken onto a safe tray and then pour off some of the fat that has accumulated in the bottom of the skillet and pour a little bit off into the trash (0r save it? i’d like to figure out how to use all of this stuff)
Place the skillet on your cook top and add in about an equal amount of chicken stock to the fat in the bottom of the pan.
Let this cook and also take a spatula and scrub the yummy crunch brown bits in the bottom, you KNOW you want to.
After this mixture has reduced by about half, then add in your heavy whipping cream to your preference while stirring to incorporate and allowing this to come to a slight boil and keep stirring. You will know au jus is done when it takes on a silky almost shiny appearance. You should also be able to dip a metal spoon in the au jus and run your finger down the back of the spoon and have that line space stay in place.
If you feel so inclined, add the chicken to mashed potatoes (scratch or box we aren’t gonna judge) and please, if you are gonna lick the plate, send us a photo!
If you feel the need, you can always add more heavy whipping cream to your au jus and ensure it is fully incorporated. Do this over heat. This is why there are two different colors for the au jus in the photo 🙂 still just as yummy.