Duck-Fat Roasted Chicken with Jus

Ingredients

• 1 small (about 3 lbs) Whole chicken
• 3 tbsp Duck fat
• 3 Carrots
• 2 Parsnips
• 1 Yellow onion
• 4 Garlic cloves
• 5 sprigs Fresh thyme
• 1/2 cup Dry white wine
• 1 cup Chicken stock
• 1 tbsp Butter
• 1.5 tsp Salt
• 1 tsp Black pepper

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Pat the chicken dry, season generously inside and out with salt and pepper, and truss the legs. Let it sit at room temperature for 15 minutes while you prep.

2. 2

   Cut carrots, parsnips, and onion into large chunks and scatter them in a roasting pan with the garlic cloves and thyme. Rub the chicken all over with duck fat and place it breast-up on top of the vegetables.

3. 3

   Roast for 70-80 minutes, basting once halfway through, until the breast reaches 155°F and the thigh reaches 175°F. Transfer the chicken to a cutting board and tent with foil to rest for 15 minutes.

4. 4

   Meanwhile, make the jus: pour off excess fat from the pan, set the pan over medium heat, add the white wine, and scrape up the browned bits. Simmer 2 minutes, then add the chicken stock and reduce by half, about 8-10 minutes. Swirl in the butter and season to taste.

5. 5

   Carve the chicken, spoon the strained jus over the meat, and serve with the roasted root vegetables.