Masterclass chicken gravy
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- The juices from a roast chicken
- 40g flour
- 500-600ml stock (fresh or frozen)
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.