Chicken Gravy

Makes 500ml

INGREDIENTS

     +    

6-8 drumsticks cut into 4 pieces. Alternatively use a whole roasted chicken carcass chopped into pieces

2 carrots cut into 2cm pieces

1 large onion, quartered

2 sticks of celery cut into 2cm pieces

Few sprigs of thyme

6 cloves garlic, split

15 black peppercorns, crushed

5g Maldon salt

Approx 2 litre water to cover

100ml veg oil

40g butter

½ tsp of corn flour diluted with 1 tbsp water

Method

     +    

Pre heat your oven to 220c.

Place a medium sized roasting tray into the oven for 10 minutes, then add the oil and butter. Once golden brown, add the chopped drumsticks and place into the oven for 10 minutes. When they start to colour around the edges, start to move them around. After another 5 minutes, add the vegetables, salt & pepper.

Colour until golden brown all over, cooking for 15 minutes, turning over every five minutes.

During the last five minutes, add the thyme & bay, then strain off the excess oil and place all into a pan.

Place water into your tray to deglaze it & place back into the oven for 5 minutes, then scrape any juicy flavours from the tray into the pan.

Bring this all to a simmer and skim off all the scum, cooking for approx. 60-90 minutes. Using a colander, press down well to strain to ensure you get all the juice and flavour. Pass through a fine sieve into a clean pan, bring to a simmer, skim off all the scum and reduce by a ¼.

Whisk in the cornflour to thicken and pass through a chinois.

Chicken Gravy

Makes 500ml

INGREDIENTS

   +  &nbsp

6-8 drumsticks cut into 4 pieces. Alternatively use a whole roasted chicken carcass chopped into pieces

2 carrots cut into 2cm pieces

1 large onion, quartered

2 sticks of celery cut into 2cm pieces

Few sprigs of thyme

6 cloves garlic, split

15 black peppercorns, crushed

5g Maldon salt

Approx 2 litre water to cover

100ml veg oil

40g butter

½ tsp of corn flour diluted with 1 tbsp water

Method

   +   

Pre heat your oven to 220c.

Place a medium sized roasting tray into the oven for 10 minutes, then add the oil and butter. Once golden brown, add the chopped drumsticks and place into the oven for 10 minutes. When they start to colour around the edges, start to move them around. After another 5 minutes, add the vegetables, salt & pepper.

Colour until golden brown all over, cooking for 15 minutes, turning over every five minutes.

During the last five minutes, add the thyme & bay, then strain off the excess oil and place all into a pan.

Place water into your tray to deglaze it & place back into the oven for 5 minutes, then scrape any juicy flavours from the tray into the pan.

Bring this all to a simmer and skim off all the scum, cooking for approx. 60-90 minutes. Using a colander, press down well to strain to ensure you get all the juice and flavour. Pass through a fine sieve into a clean pan, bring to a simmer, skim off all the scum and reduce by a ¼.

Whisk in the cornflour to thicken and pass through a chinois.

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