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    Masterclass chicken gravy

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

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

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    (2 votes)
    Cooking Time

    Cook: 15 Mins

    Cooking Time

    Serves: 6

    Cooking Time

    Price: 1p per serving

    Nutritional Information

    Each 100g serving contains

    Energy
    314kj
    75kcal
    4%
    Fat
    5.6g
    Med
    8%
    Saturates
    0.7g
    Low
    4%
    Sugars
    0.1g
    Low
    <1%
    Salt
    0.5g
    Med
    8%
    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

    1
    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.
    2
    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.
    3
    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.
    4
    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:


    5
    Discard any skin from a chicken carcass, then put it in your largest pan.
    6
    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.
    7
    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.
    8
    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.