QUICK JUS
FOR ROASTED BUTTERFLIED
CHICKEN
NOTE: For this recipe, you’ll need the neck and backbone
from the butterflied chicken.
MAKES ABOUT ½ CUP
1 tablespoon vegetable or canola oil
Reserved chicken backbone and neck, roughly chopped
with a cleaver
2 teaspoons chopped fresh thyme, rosemary, oregano,
marjoram, or savory, or a mix (optional)
1 onion, roughly chopped
1 medium carrot, peeled and roughly chopped
1 stalk celery, roughly chopped
1 bay leaf
1 cup dry vermouth or sherry
1 cup water or homemade or low-sodium canned chicken
stock
1 teaspoon soy sauce
3 tablespoons unsalted butter, cut into pieces
2 teaspoons lemon juice (from 1 lemon)
Kosher salt and freshly ground black pepper
While the chicken roasts, heat the oil in a small saucepan
over high heat until shimmering. Add the chopped