can anyone advise how I can make a nice gravy for my roast chicken today...mine always end a disaster!?

Answer 1

Make sure your chicken is cooked in the pan but not touching it. Raised up on something. About halfway through the cooking process prick the chicken to ensure all the fats come out and drop into the bottom of your pan. This will steam and evaporate and congeal into a sticky gooey mess.
Have some finely chopped onions ready some wine (red or white) and 3/4 pint of chicken or vegetable stock. NOT BISTO.
When your chicken is done take it to one side to rest. Take the pan and place it on the stove and start heating it. Drop the onions into the sticky gooey mess and heat. When the onions have softened a bit pour in a little wine and reduce. Then begin to "de-glaze" the pan by adding the stock. This will take the mess off the bottom of your pan and all the concentrated goo will go into your gravy. Add a spoonful of mustard.
Reduce till the required thickness is there. Strain and serve. Should only take 10 minutes while your chicken rests.
Have a nice lunch.

Answer 2

Ingredients
meat juices
2 tbsp liquid meat fat
30g/1oz plain flour
570ml/1 pint stock
2 tsp gravy browning (optional)



Method
1. Collect the juices and the fat from the meat you are roasting. Put the juices in a glass jug and allow to stand for a few minutes so that the fat will rise to the surface. Skim off the fat.
2. Put the roasting tin that you used to cook the meat on the hob on a medium heat and add the fat. (The meat needs to be resting, covered with foil, in a warm place at this point)
3. Stir in the flour and cook for 1 minute.
4. Stir in the meat juices and gradually stir in the stock until you get a smooth gravy. Use a wooden spoon and stir all over the surface of the pan to incorporate any meat juices that are stuck to it.
5. Bring to the boil and allow to simmer for 10 minutes.
6. Season to taste and add a little gravy browning if desired.

Answer 3

Chicken Gravy made easy.........
Remove chicken drippings from roast pan (be sure to get some of the browner liquid if possible. Use a basting tool to remove to a sauce pan).
The amount should be at least 1 cup. If not add some water to compensate.
Using a large metal spoon that has been in the freezer until quite cold, skim off some of the fat that is floating on the top of the drippings.
2 tsp. of cornstarch
4 Tbs. water
1/2 tsp. poultry seasoning
Salt
Pepper

Mix cornstarch with the water until smooth, Heat drippings until at a low boil. Add cornstarch and stir continually to mix. Lower heat add salt and pepper to taste. Cook 3 more minutes. Serve. Enjoy!

Note: The cornstarch box should have a basic recipe for gravy on it.

Answer 4

Collect all the juice from the chicken and put it in a pan. Mix a teaspoon of cornflour in a little cold water to make a milky fluid. Add to the chicken juice and bring to the boil stirring it. Let it simmer for a while to thicken. If you need more gravy add some water and a chicken stock cube.

Answer 5

My mom would make stock from the heart and gizzard and use it to make the gravy. She'd deglaze the roasting pan over low heat with the stock and a splash of red wine and then thicken the liquid with Wondra flour. The heart and gizzard would be chopped up and added to the gravy. She'd skim off some of the fat before serving.

Answer 6

Disolve 2 tablespoons of cornstarch in 1 1/2 cups chicken stock. Add this, all at once, to whatever juices are left in your pan. Cook on medium heat, stirring constantly, until a nice gravy is formed. Salt & pepper, to taste

Answer 7

Here are a couple ideas for you.

Foolproof Gravy



1/4 C all-pupose flour
1/2 C water
2 C fat-free, sodium free chicken broth - or- defatted turkey pan juices
Salt - to taste

Place flour and water in small container with tight-fitting lid. Shake vigorously until blended and lump-free. Set aside.

Pour chicken broth (or pan juices) into large sauce-pan and bring to rolling boil over medium-high heat. Shake the flour-water mixture again and whisk half into broth.

Allow liquid to boil 1-2 minutes before deciding if it is thick enough. Add more thickener if desired and boil for another 1-2 minutes. Season with salt.

Prep time: 5 minute

This one is the one I prefer, never a lump and if you are using a milk base gravy you won't fail.

Easy Cornstarch Gravy
Foolproof. No lumps!

pan drippings from roast
1-1/2 cups water broth, or milk
2 Tbsp. cornstarch
1/4 cup cold water

Remove roast and rack from roasting pan and place pan on burner over medium heat.
Add 1-1/2 cups water or broth to drippings in roasting pan.
Cook, stirring to remove the brown bits in bottom of pan.
Mix 2 Tbsp. cornstarch with 1/4 cup cold water, stirring until smooth.
Stir into pan, bring to boil and boil until thickened (about 1 minute).

Answer 8

As Richard-B's answer but use green veg water to make up your stock with either a chicken oxo cube or chicken Knorr cube. Add dash of white wine too if you have any, or a little lemon juice is lovely in chicken gravy.

Answer 9

1. use the water from the veg NOT the SPUD water
2. Pour it into a pan and boil
3. Put a bit of the Chicken fat into the water and bring to the boil
4. Mix some CORNFLOUR in a cup with cold water
5. When the VEG and Chicken fat water is boiling SLOWLY poor the Cornflour into the water and KEEP stirring it DONOT pour it all in at the same time a bit at a time until it is as thick as you want it to be.

works for us

Answer 10

keep the stock(juice) from the chicken try to get rid of most of the fat add water from cooked potatos or veg.In a cup add 2 teaspoons of flour 2 oxo cubes a little water mix to a smooth paste.bring the chicken stock to the boil then stirring or whisking quickly add the paste.enjoy