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Classic chicken gravy
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Serves: 4
125ml white wine
1tbsp plain flour
450ml hot homemade chicken stock, see recipe here
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.
Other sides to include with Lemon and Parsley Roast Chicken:
Thme-roasted potatoes
Homemade chicken stock
Honey-roast parsnips
Fennel-spiced kale
Steamed carrots
Typical values per serving:
Energy |
403kJ 97kcals |
---|---|
Fat | 8g |
Saturated Fat | 2.9g |
Carbohydrate | 5.5g |
Sugars | 1.2g |
Protein | 0.8g |
Salt | 1g |
Fibre | 0.2g |
This recipe was first published in July 2017.
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