Making Gravy

Reserved roasting tin juices plus enough chicken stock to make 950 ml of liquid
55 g unsalted butter, cut into 4 pieces of equal size
35 g plain flour
80 ml dry white wine
2 tablespoons finely chopped fresh flat leaf parsley leaves
coarse salt
Freshly ground black pepper


Strain the juices through a fine sieve into a large fat separator and discard the solids.

Add enough chicken stock to equal 950 ml of liquid.

Technique Course4E2 1

2. Place the roasting tin on the stove top over medium heat. Add the butter and flour. As the butter melts, stir with a wooden spoon and cook until the mixture turns the colour of peanut butter, about 5 minutes, stirring frequently. Add 950 ml of the reserved juices (but not the fat) and the wine.

Technique Course4E2 2

3. Bring the gravy to the boil, whisking frequently to dissolve the lumps.

Technique Course4E2 3

4. Lower the heat and simmer the gravy for a few minutes or until it reaches the consistency that you like. If the gravy becomes too thick, add more chicken stock a little at a time and simmer until it reaches the right consistency. Turn off the heat. Add the parsley. Season with salt and pepper.

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