How to make chicken gravy

  

Video guide to making chicken gravy

Hi, I'm Matt and I'm going to show you how to make a very basic chicken gravy.

Now, there's a couple of things that you need to follow, a few little steps. Obviously I've got my chicken here, which I've roasted off on top of a few cloves of garlic, little bit of onion, little bit of carrot, and that's going to help build up those nice roasted flavours, which is going to give you a great gravy.

Draining the juice of a chicken

So, first thing you need to do is drain off all the juice and there's going to be a lot of juice from the chicken, there's also going to be a lot of fat in there as well. If you pour it into a glass jar, like so, you can see when it settles down, you can see the difference between the fat and all those nice juices. Make sure you get it all out; tip the bird up, sometimes you get quite a lot running off like that as well.

Heat up a roasting tray

So put your roasting tray directly on the heat, spark up the gas. Now we're going to get all the juices and all the caramelisation off the base of the pan so what you need to do is just get a touch of flour, sprinkle it through. There won't be much fat left in there but what there will be will be soaked up now by that flour and that's obviously going to help to thicken the final sauce. Just stir those veggies around. It's really important that that flour gets cooked out as well, so you lose all that nasty flour taste but you just get the thickness and the richness.

Add a glass of white wine

So, to that I've got a glass of white wine here and it's really important when you're using alcohol that you let it boil and reduce and you're boiling off all that harsh alcoholic taste but you're left with all those nice flavours of the wine.

So the idea is that all that wine will come up and then get reduced right down so you get that beautiful flavour from the wine but none of the harshness. You can already see it's thickening slightly.

Reducing the wine to get a thick sauce

So that wine is reduced right the way down now, as you can see it's really thick, so in with the stock, a bit of chicken stock here and, again, bring it up to the boil and then bring it down to reduce it.

While that's going on, we're going to look at this. This is all the stock that we got from that roast chicken. What I want to do is take off that fat, leaving behind those nice dark chicken juices. If you've got time, a nice little tip is to put it in the fridge and then the fat sets solidly and you can just lift it off. That's it, that's fat that you don't want and there's all your juices that can go in the pan now. Now it's a simple case of keeping an eye on it and reducing that liquid until you have that consistency that you're after.

Add seasoning and strain

So the gravy's looking like it should do, from my point of view. Little bit of salt, little bit of pepper and then the gravy needs straining off. And keep those veg, I'm going to use those in just a minute.

Serving up your plate 

OK, so there's your traditional-looking chicken gravy. So to serve, take some of those veg and plate like that, some of that lovely garlic as well because that's going to be really soft, that's roasted for about an hour and 20 minutes and it's going to be really delicious, a few green beans and then chicken. OK, so there's your chicken, a little bit of the gravy and that's it.

And that is how you make a very simple chicken gravy. 

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