Gorgeous gravy

Gorgeous gravy

By
From
From Pasta to Pancakes
Serves
4
Photographer
Claire Peters

A delicious roast chicken requires a really delicious gravy. It only takes a few minutes and can be done while the cooked chicken is resting. I like to add some white wine and use as much of the chicken juices as possible.

Ingredients

Quantity Ingredient
chicken juices, from a roast chicken
2 chicken stock cubes
500ml water, boiling
1 glass white wine
25g plain flour
25g butter

Method

  1. Take the roasting tray in which you cooked the chicken and carefully pour off any fat. Set the tray on the hob over a medium heat. Mix up all the remaining juices and bits in the tray.
  2. Crumble the stock cubes into the boiling water and mix well.
  3. Gradually add the stock to the tray and mix well.
  4. Add the wine and season with salt and pepper.
  5. The gravy will be quite thin, so add the flour and butter to thicken it slightly. If you want it really thick, double the amount of flour and butter. Stir well and bring it back to simmering point.
  6. Let it bubble for 3 minutes, then taste and season with salt and pepper.
  7. Pour into a jug and serve.

Optional extras:

  • Add some herbs, such as a couple of rosemary sprigs or thyme, for extra flavour.

Leftovers:

  • I often find myself with some leftover gravy. You can keep it in the fridge for 2 days and reheat it in a saucepan for 5 minutes until piping hot.
Tags:
student cooking
easy
healthy
budget
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