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Classic chicken gravy
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1. Spoon off all but 3tbsp fat and the pan juices from the roasting tin or a roasted chicken and discard. Sit the roasting tin over a medium heat and pour in a small gass of white wine and alow to bubble for a minute or so, scraping up any crusty bits from the tin.
2. Stir in 1 tbsp plain flour until combined, then gradually add the chicken stock. Season and simmer for 2-3 minutes before straining and serving.
Typical values per serving:
This recipe was first published in July 2017.