i'm not a bad cook but am really rubbish at gravy. It tends to be very hit and miss how it turns out. We're having friends round for Sunday lunch and I'm doing roast chicken. I would really appreciate a fail-safe method for making gravy, using meat juices, stock etc, properly, in the roasting tin.
A better cook than me will be along to tell you how to do it. But I recommend adding a lug of Marsala to deglaze the pan - it's a bit Nigella but it does give a nice flavour to my very hit and miss gravy.
When the chicken is cooked, lift it out and onto a board that you're going to carve it on. Cover it with foil to keep it warm.
Put the roasting tin on to the hob over a medium heat and then add a generous tablespoon of plain flour to the juices. Stir, and try and get as many of the lumps out as you can as it thickens.
Once it's really thick, add whatever liquid you have to hand, ladle by ladle, till it's the consistency you prefer. Ideally you should add the water from the veg you've been cooking. You can also add some white wine/red wine/port/lemon juice (as appropriate/to hand). I sometimes add a splash of soy sauce and/or Worcestershire sauce to give a bit of extra flavour as well as colour.
Taste it, and then season appropriately.
Stir constantly so that it isn't lumpy. You may find that there are still some lumps, in which case, use a whisk to stir it or sieve it into your gravy boat.
I always use a jamie oliver recipe - you put carrot onion and celery under the chicken while its cooking, at the end take the chicken off, mash up the veg and add abit of flour and some stock, heat the tin on the hob, giving it all a mix and then put it all through a sieve. I like quite strong gravy so when using doing chicken i usually add an oxo cube and red wine
That's really helpful, thank you. BecauseI'mWorthIt that method looks just the business! Can I ask, do you remove any of the fat from the roasting tin first or just use everything? frankie and Nancy those ideas both sound delicious. The more flavour the better!
I do almost exactly what BIWI does, and I find the most important thing is the juice you add - so make sure you have vegetable juice. Something strong like carrots or broccoli will give nice but not too salty veg stock to use.
The only thing I do slightly differently is that I pour the juices from the pan into a glass jug and let it separate. I use a few tablespoons of the fat from the top of the jug to mix with the flour, and try to chuck out the rest of the fat if it is a really fatty chicken, and only use the proper juice. If it is a lovely free-range chicken you probably won't need to do this.