HOW TO MAKE CHICKEN AND GRAVY RECIPES

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EASY CHICKEN GRAVY RECIPE | JAMIE OLIVER CHICKEN RECIPES



Easy chicken gravy recipe | Jamie Oliver chicken recipes image

Making your own flavoursome gravy is super easy – all you need to get going is meat and veg

Total Time 25 minutes

Yield 4

Number Of Ingredients 5

roast chicken
roasted vegetables
1 heaped dessertspoon plain flour
1 wineglass red or white wine, or cider or a good splash of port or sherry
1 litre organic stock

Steps:

    1. To make your gravy When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you. Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top.
    2. Put the tray back on the hob over a high heat. Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy. You can rip the wings off the chicken and break them up into the tray to add more flavour at this point.
    3. When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away). Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.
    4. To serve your gravy Get yourself a large jug, bowl or pan and put a coarse sieve over it. Pour your gravy through the sieve, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up.

Nutrition Facts : Calories 140 calories, FatContent 3.0 g fat, SaturatedFatContent 1.0 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 14.1 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CLASSIC ROAST CHICKEN & GRAVY RECIPE | BBC GOOD FOOD



Classic roast chicken & gravy recipe | BBC Good Food image

What more can we say? A classic roast chicken recipe should be in everyone's repertoire, and it can always save the day

Provided by Barney Desmazery

Categories     Main course

Total Time 1 hours 40 minutes

Cook Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 8

1 onion, roughly chopped
2 carrots, roughly chopped
1 free range chicken, about 1.5kg/3lb 5oz
1 lemon, halved
small bunch thyme (optional)
25g butter, softened
1 tbsp plain flour
250ml chicken stock (a cube is fine)

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.
  • Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn’t swamp it.
  • Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.
  • Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.
  • Place in the oven and leave, undisturbed, for 1 hr 20 mins – this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.
  • Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.
  • While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.
  • Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.
  • Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.
  • Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

Nutrition Facts : Calories 567 calories, FatContent 40 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 49 grams protein, SodiumContent 0.84 milligram of sodium

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