For those who don't want the last minute pressure of making gravy for thanksgiving. This roasted chicken jus can be made ahead of time, and then your one step closer to a successful Thanksgiving dinner.
- 1 pound of chicken thighs cut up into medium dice (No skin)
- 1/4 cup canola oil
- 1/2 cup medium diced onions
- 1/2 cup medium diced carrots
- 1/2 cups chopped celery root
- 1/4 cup tomato paste
- 1 cup red wine
- 4 sprigs thyme
- 1 tsp coriander seed
- 1 tsp fennel seed
- 1 bay leaf
- 8 each black peppercorns
- 1 gallon chicken stock
Heat a large stock with a wide bottom over low heat. Add the oil and then diced chicken in an even layer and slowly roast over low heat until the chicken is a nice golden brown.
Chef tip. do not move the chicken around the pan. just let it brown.
Next, Add the onions, carrots, and celery root; cook stirring until caramelized, 10 to 15 minutes.
Turn up the heat if necessary. Add tomato paste and cook, stirring until caramelized, 5 to 7minutes. Add the wine and cook until thick and syrupy. Add the thyme, coriander seed, bay leaf, and peppercorns to the pot and then add the chicken stock. Bring to a simmer over medium heat; simmer, uncovered, for 1 hour, skimming off impurities and fats that rise to the surface every 15 minutes. Strain through a fine mesh sieve into a large saucepan; simmer until reduced to 1-2 cups. Strain again let cool completely before storing in an airtight container, refrigerated, until ready to use. Will keep for 5 days in a airtight container.