Dinner Recipes
Zero-Waste Chicken with Meyer Lemon Jus
This simple, satisfying recipe uses every bit of a whole chicken: The meat is seared to a deep golden-brown, then roasted until it’s incredibly juicy and tender, while the bones are simmered in a rich broth of wine, butter, tomato paste, aromatics, and bright Meyer lemon juice to create a light, flavorful sauce. It’s a delicious blend of elegance and comfort — just the thing for a special meal with your partner or a cozy Sunday dinner with the family.
Serves: 6 to 8
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Zero-Waste Chicken with Meyer Lemon Jus
Ingredients
Directions
Preheat the oven to 400º.
Place the chicken breast side up on a large cutting board. Using a sharp knife, slice through the shoulder joints, removing the wings.
Next, make two cuts below each breast to free the legs. Flip the chicken over, and follow the backbone with your knife to remove one leg, separating the leg at the hip joint. Repeat with the other leg. Separate the legs and thighs at the joint.
Flip the chicken back over, breast side up. Following one side of the breast bone with your knife, slice along the edge to remove one breast. Repeat on the other side, and slice the breasts in half, crosswise. (Alternatively, the folks in our meat department will do this step for you, just make sure to save the remaining bones).
Season the chicken pieces on both sides with salt and pepper and set aside.
To make the sauce: Heat a large oven-safe skillet over medium heat. Add 2 tablespoons of the olive oil and swirl to coat the pan. Sear the chicken bones on all sides until golden brown, about 6 minutes per side. Remove from the pan and set aside.
Add the butter, shallots, garlic, bay leaves, and thyme to the pan and sauté until the shallots are translucent, 3 to 4 minutes.
Pour in the red wine and cook until almost evaporated, 4 to 5 minutes. Add the flour and tomato paste and stir vigorously until the aromatics are evenly coated in a paste.
Return the bones to the pan, add 6 cups of water, and bring to a simmer. Cook until the sauce is reduced by ¼ and slightly thickened, 20 to 25 minutes.
Strain the sauce through a fine mesh sieve into a medium saucepan and discard the solids. Stir in the Meyer lemon juice and season with salt and pepper. Cover with a lid and keep warm over low heat.
To cook the chicken: Wipe the skillet clean and heat over medium-high heat. Add the remaining 2 tablespoons of olive oil and sear the chicken pieces, skin side down, until golden brown, 6 to 7 minutes. Flip the chicken and transfer the skillet to the oven. Roast for 15 to 18 minutes, or until the chicken registers 165º on an instant-read thermometer.
Transfer the chicken to a serving platter. Stir the chives into the sauce and spoon the sauce over the chicken until fully coated. Enjoy!