Simon Gault's Roast Chicken Gravy
Servings Almost 2 cups
Cook time
5 minsTotal time
5 minsA 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
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.
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