Rotisserie Chicken Question...

Moleman

I do eye of round roast for roast beef. Then use RRP's recipe for au jus. Off the hook good. And Focker has a taco al pastor recipe which I can find if needed which is also fantastic. Both are certainly worth the effort. 

SonVolt

Paging @RRP for off the hook good au jus recipe. 

RRP

SonVolt said:

Paging @RRP for off the hook good au jus recipe. 

Here you go!

RRP's Au Jus Recipe  - Updated version 6-30-18

 

1  14 oz Swanson Beef Broth (box – not the can)

1  10-1/2 ounce can of Campbell's French Onion soup

½  of the soup can cold water

1   T Worcestershire sauce

1   teaspoon of garlic salt

1   teaspoon onion powder

1   Wyler’s brand beef bouillon cubes

1   T Better Than Beef Bouillon

1   teaspoon Chings Superior Dark soy sauce

1     teaspoon oyster sauce

1     teaspoon Maggi

 1/4th teaspoon gochujang

Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
simmer uncovered for 30 minutes. Strain and discard onions. strain and discard onions.  Serve au jus dipping sauce hot. Can be made 2
days ahead.  Makes 3 cups. BTW I also make a batch of this and then pour it into large ice cube trays. Two melted cubes make wonderful Bloody Bull!

 

 

 

SonVolt

RRP said:

SonVolt said:

Paging @RRP for off the hook good au jus recipe. 

Here you go!

RRP's Au Jus Recipe  - Updated version 6-30-18

 

1  14 oz Swanson Beef Broth (box – not the can)

1  10-1/2 ounce can of Campbell's French Onion soup

½  of the soup can cold water

1   T Worcestershire sauce

1   teaspoon of garlic salt

1   teaspoon onion powder

1   Wyler’s brand beef bouillon cubes

1   T Better Than Beef Bouillon

1   teaspoon Chings Superior Dark soy sauce

1     teaspoon oyster sauce

1     teaspoon Maggi

 1/4th teaspoon gochujang

Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
simmer uncovered for 30 minutes. Strain and discard onions. strain and discard onions.  Serve au jus dipping sauce hot. Can be made 2
days ahead.  Makes 3 cups. BTW I also make a batch of this and then pour it into large ice cube trays. Two melted cubes make wonderful Bloody Bull!

 

 

 

Awesome, thank you. Does this have that same thin but hot, salty, beefy au jus taste that you get with Prime Rib in restaurants? I've been looking to replicate that with mixed results. 

RRP

SonVolt said:

RRP said:

SonVolt said:

Paging @RRP for off the hook good au jus recipe. 

Here you go!

RRP's Au Jus Recipe  - Updated version 6-30-18

 

1  14 oz Swanson Beef Broth (box – not the can)

1  10-1/2 ounce can of Campbell's French Onion soup

½  of the soup can cold water

1   T Worcestershire sauce

1   teaspoon of garlic salt

1   teaspoon onion powder

1   Wyler’s brand beef bouillon cubes

1   T Better Than Beef Bouillon

1   teaspoon Chings Superior Dark soy sauce

1     teaspoon oyster sauce

1     teaspoon Maggi

 1/4th teaspoon gochujang

Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
simmer uncovered for 30 minutes. Strain and discard onions. strain and discard onions.  Serve au jus dipping sauce hot. Can be made 2
days ahead.  Makes 3 cups. BTW I also make a batch of this and then pour it into large ice cube trays. Two melted cubes make wonderful Bloody Bull!

 

 

 

Awesome, thank you. Does this have that same thin but hot, salty, beefy au jus taste that you get with Prime Rib in restaurants? I've been looking to replicate that with mixed results. 

Well, Sir - most good restaurants probably have their own recipe so how can I answer your question? I just know I keep tweaking my receipe to what my wife and I like. Be sure to tell me what you change and like so I may try your twist! My latest change if you noticed was adding a mere 1/4 tea of gochujang.

Moleman

SonVolt, my words, not RRP, so please hold me accountable rather than RRP. Everyone here that has tried it loves it.  

SonVolt

Good point. In my experience most au jus served in restaurants tend to have the same flavor profile, which I assumed was some form of food service "quick" au jus blended with the meat drippings. I've tried doing it from scratch before by roasting the bones and adding wine and reducing the whole thing down, but never been 100% pleased with the results. Ends up tasting more like a beef short ribs braising liquid or pot roast than an au jus. I will try yours and report back. 

The_Stache

SonVolt said:

RRP said:

SonVolt said:

Paging @RRP for off the hook good au jus recipe. 

Here you go!

RRP's Au Jus Recipe  - Updated version 6-30-18

 

1  14 oz Swanson Beef Broth (box – not the can)

1  10-1/2 ounce can of Campbell's French Onion soup

½  of the soup can cold water

1   T Worcestershire sauce

1   teaspoon of garlic salt

1   teaspoon onion powder

1   Wyler’s brand beef bouillon cubes

1   T Better Than Beef Bouillon

1   teaspoon Chings Superior Dark soy sauce

1     teaspoon oyster sauce

1     teaspoon Maggi

 1/4th teaspoon gochujang

Bring ingredients to a boil in saucepan, letting it boil for 1 minute then
simmer uncovered for 30 minutes. Strain and discard onions. strain and discard onions.  Serve au jus dipping sauce hot. Can be made 2
days ahead.  Makes 3 cups. BTW I also make a batch of this and then pour it into large ice cube trays. Two melted cubes make wonderful Bloody Bull!

 

 

 

Awesome, thank you. Does this have that same thin but hot, salty, beefy au jus taste that you get with Prime Rib in restaurants? I've been looking to replicate that with mixed results. 

dude, no guarantees!!!

try it if you want... don't try it if you don't want!  Alter it, to your taste!! 

The true analytics here are "try it, you'll like/hate it"

Hawg Fan

Great looking rotisserie chicken.  I always cut off the wings when I cook any chicken and throw them in the freezer until I have enough to cook. To me the crispy skin is the star on the rotisserie bird.