|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||1%|
|*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, left it to rest, and now it's time to make the gravy. However, many cooks shy away from homemade gravy and instead use store-bought, which can often be laden with salt and other additives. Making your own gravy using the drippings from the roasted chicken is not only easy to do, but you know exactly what is in it. And the flavors of the roast and the gravy marry together beautifully.
If you don't have the drippings from the chicken, or any poultry stock in your freezer, don't panic; you can use a ready-made stock or a good quality stock cube. Just check the sodium levels as they can sometimes be very high.
Click Play to See This Easy Chicken Gravy Recipe Come Together
2 1/2 cups juices from a roasted chicken, or chicken stock
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 teaspoons redcurrant jelly, optional
Gather the ingredients.
Pour all the juices from the roasting pan in which you have roasted your chicken into a bowl or jug.
Leave to cool slightly and spoon off the fat (which will have floated to the surface) and discard. Measure 2 1/2 cups of the chicken drippings.
Place the roasting pan over high heat on the stovetop, watching 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, 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.