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    The Best Roast Chicken Gravy - Ever

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    The Best Roast Chicken Gravy - Ever

    The secret to great chicken gravy is to choose quality ingredients - particularly when it comes to the bird. Here we've used a Le Poulet D'Or chicken, which gives delicious juices and flavour. And if you fancy a change from the usual roast dinner, why not try chicken pieces served with crisp, golden chips and plenty of gravy.

    • Preparation time: 10 minutes
    • Cooking time: About 2 hours
    • Total time: About 2 hours, 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 4


    • Waitrose Le Poulet D'Or Traditional Corn Fed Free Range British Chicken, about 2kg
    • 325ml jar Waitrose Cooks' Ingredients Chicken Stock
    • 1 tbsp plain flour


    1. Preheat the oven to 190ºC, gas mark 5. Place the chicken in a good, solid roasting tin and cook for 45 minutes per kg, plus 25 minutes, or until thoroughly cooked, the juices run clear when the thickest part of the thigh is pierced with a sharp knife, and there is no pink meat. Remove the chicken from the roasting tin and wrap completely in foil. Place on a warm plate and allow to rest while you make the gravy.
    2. Pour the jar of stock into a jug and make up to 500ml with cold water, or the cooking water from your vegetables. Transfer to a saucepan and heat gently.
    3. Tip the roasting tin slightly and spoon out all but 2 tablespoons of the fat into a dish lined with kitchen paper. When cooled, discard.
    4. Scrape up all the juices and caramelised bits from the bottom of the roasting tin with a wooden spoon, then place the tin over a low heat. Heat the fat and juices until they begin to bubble, then add the flour and mix to a thick paste using a wooden spoon. Cook for 1-2 minutes, stirring constantly.
    5. Remove from the heat and add the stock gradually, stirring all the time, blending so the mixture is smooth.
    6. Return to the heat and bring to the boil, stirring all the time. Continue to cook until the gravy is thickened, rich and glossy. You can also pour in any juices that have come out of the chicken while it has been resting.

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