How to make Roast Chicken Gravy pt.2

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How to make Roast Chicken Gravy pt.2

Roast Chicken Gravy

Ingredients to roast the chicken on top of the vegetables.

1 x Whole Chicken
Salt & Pepper
10 x Thyme Sprigs
20g x Soft Butter
1 x Carrot
1 x Celery Stick
1 x Onion
3 x Cloves of Garlic

For The Gravy

1 tbsp x Plain Flour
150ml x White Wine
700ml x Chicken Stock

1. Remove the roasted chicken from the tray and place the remaining vegetables, chicken resting liquid and fat over medium heat.

2. Next, add 1 tbsp of plain flour and stir to absorb the remaining fat and liquid. Allow the flour to cook out for one minute. The flour will go light brown in colour.

3. At this stage, deglaze the tray with 150ml of white wine making sure to scrape the bottom of the pan to remove all of the sticky bits.

4. Add 700ml of chicken stock and stir. Bring to a boil and cook for 5 minutes.

5. Pass the gravy and vegetables through a sieve and into a saucepan. Place back over the heat and reduce it until it reaches your desired thickness.

6. Season to taste with salt and pepper.

Enjoy!

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Thank you for this, nice and straightforward ❤

Bedmoments
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Thank you bro for the video! I am subscribed to you now as I really enjoy the way you show your cooking, keep up the great work my man! Much love from a guy in NJ in USA😊

katpyss
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Well Done !! Gravy skills still exist . Hope for humanity

DeborahJeanMonkman
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This didn't work for me. Following a Jamie Oliver recipe for roasting a chicken, I had drizzled olive oil on the bed of veggies (upon which the chicken was placed) and had liberally rubbed oil all over the chicken. Consequently, when I followed this method for making a gravy it was just too saturated in oil and inedible.

charlespotter