Gravy
For one roast chicken, double or triple the quantity for a turkey or goose.
PREP TIME
10
MINUTES
COOKING TIME
35
MINUTES
Ingredients
600-900ml homemade chicken stock
flaky sea salt and freshly ground pepper
For the roux:
110g butter
110g flour
Method
After the bird or joint has roasted and been removed to a low oven to rest. Tilt the roasting tin to one corner, spoon off the surplus fat from the juices and return the roasting pan to the stove.
Deglaze the pan juices with the fat free stock from the giblets and bones (you will need 600-900ml depending on the size of the chicken). Using a whisk, stir and scrape well to dissolve the caramelized meat juices in the roasting pan.
Boil it up well, season and thicken with a little roux if you like the gravy should not be thick. (To make the roux, melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.)
Taste and correct the gravy's seasoning, serve in a hot gravy boat.
