This classic companion to roast dinners is made using only 3 ingredients – plus the tasty juices from a just-cooked chicken.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Remove the cooked bird or joint from the roasting tray of vegetables and aromatics and drain off the excess oil or fat. Place the tray on the hob over a high heat and sprinkle in the flour. Cook for 4-5 minutes, holding the tray with an oven glove and stirring with a whisk.
Splash in the alcohol, scraping the base of the pan as it bubbles, to lift off any caramelised bits. Once most of the liquid has evaporated, add the stock and bring to the boil. Strain the gravy through a fine sieve into a clean pan, squeezing out as much liquid as you can through the mesh.
Return to the hob and simmer for 5-7 minutes, or until the consistency of double cream; season and keep warm (or reheat, adding a splash of water if necessary).
Typical values per serving when made using specific products in recipe
Energy | 283kJ/ 67kcals |
|---|---|
Fat | 3g |
Saturated Fat | 0.8g |
Carbohydrates | 5g |
Sugars | 1.1g |
Fibre | 0.2g |
Protein | 5.1g |
Salt | 0.1g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
