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- By Simon Gault
A good chicken gravy can make the whole meal. This is the gravy I make every time I roast a chicken at home.
Don’t throw those resting juices away, because that’s where the real flavour comes from.
Add a splash of white wine and a few simple ingredients, and you’ve got a gravy that’s hard to beat.
Ingredients
Juices collected from the roast chicken while it rests
150ml dry white wine
250ml water
2 to 3 tbsp Gault’s Chicken Stock Concentrate
2 tbsp cornflour
2 tbsp cold water
Freshly cracked black pepper
Servings: Almost 2 cups
Method
Once the chicken comes out of the oven, transfer it onto a cake rack sitting over a plate.
Leave it to rest uncovered for 30 minutes, allowing all the resting juices to collect in the plate below.
Pour the white wine and the resting juices into a saucepan.
Bring to the boil and reduce by approximately one third.
Add the water and 2 tablespoons of Gault’s Chicken Stock Concentrate.
Stir well and bring back to the boil.
Combine the cornflour and cold water to make a smooth slurry.
Add a generous grind of cracked black pepper, then whisk in the cornflour slurry.
Reduce the heat and simmer gently for 2 minutes until the gravy is smooth and glossy.
Taste the gravy and, if you think it needs a little more flavour, stir in the third tablespoon of Gault’s Chicken Stock Concentrate.
Pour into a warm jug and serve immediately.
Simon Says
This gravy will be a little different every time you make it.
For this recipe I used Gault’s Mexican Seasoning and salt on the chicken.
Those flavours end up in the resting juices, and that’s what makes this gravy so incredible.
I usually season my roast chickens with either Gault’s Mexican, Moroccan or Italian Seasoning, depending on the flavour I’m after.
- Don’t waste the resting juices.
While the chicken’s resting, it’ll release some amazing juices onto the plate. Don’t throw them away. Tip every last drop into the gravy. - Be patient with the cornflour.
Once you’ve added the cornflour slurry, bring the gravy back to the boil and let it simmer for a couple of minutes. It’ll thicken as it cooks, so don’t be too quick to add more. - Get that crispy skin back.
While the gravy is simmering, turn the oven back up to 220°C and pop the chicken back in for 2 minutes. You’re not cooking it any further, you’re simply reheating the outside and bringing that crispy skin back to life before serving. - Why I never cover a roast chicken with foil.
A lot of people throw a sheet of foil over their roast chicken while it rests. I don’t. The foil traps steam, and steam is the enemy of crispy skin. Resting the chicken uncovered keeps the skin crisp while the juices redistribute through the meat.
Watch video at: How I Make Chicken Gravy at Home
