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2 tbsp plain flour
500ml dry madeira or sherry
500g fresh chicken stock
1. 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.
2. 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.
3. 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).
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in December 2015.
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