Chicken Gravy
 
Chicken Gravy
 
SUNDAY ROAST PERFECTION

Chicken Gravy

20mins
medium
Servings: 4

This is proper chicken gravy, made from scratch with a little help from our organic bone broth cubes. Start with the golden fond in your roasting tray, then simply melt in the cubes to create that deep, slow-simmered flavour in just minutes. No long reductions, no complicated steps, just rich, savoury depth that tastes like it’s been bubbling away all day. Simmer until glossy and silky for an easy, homemade gravy that delivers every time.

Ingredients

  • Fond the caramelised bits in the bottom of your pan
  • 1 tbsp plain flour
  • 100ml white wine
  • 200ml water
  • 1/4 tsp salt
  • 1 rosemary sprig
  • 2 tsp redcurrant jelly
  • 1/4 tsp dark soy
  • 6 Chicken Bone Broth Cubes
Free-Range Organic Bone Broth Cubes
£6.00
£6.00
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Instructions

  1. Place the heatproof roasting tray (that you used to roast the chicken in) on the hob over a medium heat. Add the rosemary and sprinkle over the flour.
  2. Incorporate the flour and rosemary with the fond in the tray using a whisk until the flour has turned golden in colour and smells toasty. This should take about 2 minutes.
  3. Next pour in the wine and stir, getting rid of as many lumps as possible. Let it cook for 1 minute to remove the alcohol.
  4. Once incorporated and smooth, add in the water and the bone broth cubes and stir until they have completely melted. Then simmer gently for 8 to 10 minutes.
  5. Once the gravy has thickened, add the redcurrant jelly and the soy sauce and season with the salt and pepper to taste. Keep simmering until the gravy is glossy, velvety and thick enough to slowly run off a spoon, rather than drip.
  6. Your gravy is now ready. Pour generously over your rested roast chicken and serve.