Dark tasty chicken gravy

[granadagirl]

So I’ve got a chicken to cook for tea tonight
I’d like to make some tasty dark gravy, I usually use bisto!! But would luv some tasty gravy. I’ve seen that most chicken gravy is very pale colour I prefer mine a bit darker?

So when you roast the chicken, you can get a lot of water out of it these days with the grease on the top, , so what should I do with it pls to make the gravy.

If you caramelise an onion and add it to your gravy that will make it a bit darker. Or add some red wine. The browner you get the roux before you add the stock, the darker the gravy but it may not be as thick.
If the juices appear too watery just drain it off.

Leave the skins on onion, quarter or eighth them and roast (skin down) alongside the bird for the last 30-40 minutes. The skins make lovely dark gravy.