Masterclass chicken gravy

Masterclass chicken gravy

Granules are great when you're in a rush, but you can't beat this delicious homemade gravy.

By , 21 September 2015
Masterclass chicken gravy
  • Ready in: 15 mins
  • Serves: 6
  • Price: 1p per serving
Nutritional Info
Each 100g serving contains
  • Fat 5.6
    8%
  • Sat Fat 0.7
    4%
  • Sugar 0.1
    <1%
  • Salt 0.5
    8%
  • Cals 75
    4%
of your reference intake.
Typical energy values per 100g: 314kJ/75kcal.
Ingredients
  • The juices from a roast chicken
  • 40g flour
  • 500-600ml stock (fresh or frozen)
Method
  • Carefully pour off most of the juices from the roasting tin, leaving about 2 tbsp in the tin. If your cooker has an induction hob, or if you don't have a roasting tin with a strong base, transfer the 2 tbsp juices to a pan.

  • Sprinkle the flour over the liquid and stir with a wooden spoon to form a paste. Stir all over the tin or pan, reaching all the way into any corners.

  • Put the roasting tin on the hob over a low heat and stir continuously, dislodging any meat stuck to the base. Keep stirring until the mixture turns a pale brown; this is a sign the flour is starting to cook.

  • With a wire whisk, slowly mix in the stock. Return to the hob and heat, while whisking, until simmering, to get a smooth gravy. Simmer for 2-3 minutes, stirring, until it thickens. If there are lumps, pass it through a sieve or blitz with a hand-held blender.

    For the stock:


  • Discard any skin from a chicken carcass, then put it in your largest pan.

  • Add 1 carrot and 1 small onion, both halved, 1 small stick of celery, sliced, a sprig of fresh thyme, a bay leaf and 8 black peppercorns. Then add enough water to cover the bones and vegetables.

  • Cover and simmer for 90 minutes. Strain through a sieve into a pan. Simmer, uncovered, for 30 minutes until reduced. Taste and season with a little salt.

  • Cool the stock, then remove any fat on the surface. Store in the fridge for up to 3 days, or in the freezer for 3 months.