|Nutritional Guidelines (per serving)|
|Servings: 10 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You've roasted your chicken or turkey, left it to rest and now it's time to make the gravy. Why so many shy away from this is a surprise, buying it is expensive and more alarming, preprepared can often be laden with salt and other additives. So, why not make your own. It is easy and also you know exactly what is in there.
Chicken gravy is the best gravy to serve alongside your roast bird as it is made from the juices of the bird plus a few other simple ingredients. The flavors of the roast and the gravy marry together beautifully.
If you don't have any poultry stock in your freezer, don't panic, you can use a ready-made stock or a good quality stock cube, but as mentioned above, do check the sodium levels, they can sometimes, but not always be very high.
- 1 liter (1 1/4 pints) chicken stock
- 2 tablespoon plain or all-purpose flour
- 150 ml (1/4pint) dry white wine
- 2 tsp redcurrant jelly (optional)
Pour all the juices from the roasting tin or foil in which you have roasted your chicken into a bowl or jug.
Leave to cool slightly and spoon off the fat which will float to the surface and discard. Put the remaining juices to one side.
Place the roasting tin in which you cooked the bird on a high heat on the stovetop, watch carefully to make sure it does not burn. The remaining juices will start to bubble. At this point, add the flour and stir quickly to scrape up all the sediment from the tin. Cook for one minute again making sure it does not burn, if it gets too hot, remove from the heat and keep stirring.
With the roasting tin on the heat, pour in the wine and stir well then add the stock all at once and whisk into the flour and juices. Bring to the boil and simmer for 5 minutes.
Add the chicken juices (minus the fat), bring back to the boil while whisking constantly and cook for a further 3 minutes.
Add the redcurrant jelly (if using) stir until dissolved then strain through a fine sieve into a gravy boat or serving jug.
If you prefer a thicker gravy (some do) then once the redcurrant jelly has been added and melted, mash 1 tablespoon butter with 1 tablespoon flour to create a paste. Whisk this a little at a time onto the boiling gravy and continue to whisk until it thickens (this should only take a few minutes) strain through a sieve into a gravy jug.