Easiest Way to Make Perfect Easy Chicken Gravy Recipe

Easy Chicken Gravy Recipe. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Search For Chicken curry recipes With Us.

Put the mixture in a pan with the chicken juices (which are optional). Heat over medium high heat until thickened. With the roasting tin on the heat, pour in the wine and stir well then add the stock all at once and whisk into the flour and juices. You can cook Easy Chicken Gravy Recipe using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Easy Chicken Gravy Recipe

1. You need 1 tbsp of butter (you can use salted or unsalted butter. Just remember to adjust the salt).
2. Prepare 1 of yellow onion.
3. Prepare 1 of garlic clove.
4. Prepare 2 tsp of dried thyme.
5. It's 1 tbsp of cumin (a lot? yes, that’s because I love it. But you can adjust it to your taste. Start with 2 tsp at least).
6. You need 2 tbsp of all-purpose flour.
7. You need 2 cups of chicken stock (or 2 chicken bouillon cube + 500 ml water).
8. You need 2 tbsp of chicken fat drips (or replace it with butter).
9. You need of Black pepper.
10. Prepare of Salt.

Roast the bird with garlic, onion and shallots - they will caramelise with the meat juices to flavour the gravy. Alternatively, add a couple of wedges of lemon with the chicken for a sharper flavour. Bay leaves impart a subtle flavour, too. When the chicken is cooked, remove it from the oven tray and set aside.

Easy Chicken Gravy Recipe step by step

1. Start with 1 tbsp butter in a pan using just medium flame, and add the thinly sliced yellow onion right after the butter is melted..
2. Once the onion starts to look transparent, add in the thinly sliced garlic. Keep turning them until caramelized..
3. Once it’s beginning to be caramelized, add dried thyme and cumin and keep turning them around 2 minutes..
4. Add in all-purpose flour and mix it with the onion and the garlic and after they’re mixed, pour the chicken fat (or extra butter) in and turn it for 1 minute, then pour in the chicken stock (or water with the chicken bouillon cube)..
5. Shimmer it on small flame to thicken to about 1 cup (Since you need to strain it later, take a wild guess that after it’s strained, it’ll be 1 cup).
6. Season it with salt and pepper, taste it, and after you’re happy with it, leave it there for 2 extra minutes before straining it..
7. Now all you need to do is just straining the gravy and prepare to receive praises with grace!.

While the chicken is resting, make the gravy. Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Whisk in the chicken broth and stir until there are no more lumps and the gravy is smooth.