I love a roast dinner, its proper comfort food and I feel so full and satisfied after eating. The icing on the cake, so to speak, is the gravy and I have to make a big batch because I can’t resist pouring it on in lashings. As far as I’m aware, there isn’t currently an instant chicken gravy on the UK market without onion or garlic so I developed my own recipe and I love it so much, I want to share it with you.
Ingredients
This recipe is for when you’ve cooked a chicken in a roasting tin. When you’ve removed the chicken from the tin, leave all the bits and juices in because that is whats going to give the gravy a depth of flavour.
- 2 x Massel 7’s Chicken stock cubes in 500ml of boiling water
- 1 glass of white wine (I use Sauvignon Blanc as the grape is low fodmap)
- 1 Heaped tablespoon of cornflour
- Star Anise, 1 large or two small
Method
- Prepare the stock before you start.
- Put the roasting tin on the hob with a moderate heat.
- When the juices are bubbling add the wine.
- Whilst the wine is heating up scrape all the bits off the tin until the tin is clean (bonus easy washing up hack!)
- Add the cornflour and keep stirring around fully mixing the cornflour until you end up with a thick paste making a roux.
- Cook the roux for a minute and then carefully dispose of any fat thats left over in the tin. The more fat you get rid of at this stage the better the result.
- Add the chicken stock and keep stirring until the roux and stock are fully mixed together making sure you don’t leave any lumps. Strain the gravy into a saucepan and add the star anise.
- Bring the gravy back to the boil and simmer on a low heat for 5 minutes. Skim any fat off the top of the gravy and stir often.
- Decant into a warmed gravy boat and enjoy.
