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Pan Gravy for Roast Chicken
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Pan Gravy for Roast Chicken

35 Min.Für 4Nutri-Score C€
von @kellyscleankitchen42 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • roast chicken pan juices and scraps (reserved from the roasted chicken, fat kept in the pan)Andere60 ml
  • onion (diced)Obst & Gemüse1 Stück
  • celery rib (diced)Obst & Gemüse1 Stück
  • carrot (diced)Obst & Gemüse1 Stück
  • salt (to taste)Gewürze3 g
  • flour (all-purpose)Vorräte12 g
  • Sauvignon Blanc white wineGetränke120 ml
  • thyme (fresh sprigs)Gewürze2 g
  • chicken stockVorräte480 ml
  • black pepper (freshly ground)Gewürze1 g

pro Portion

Nährwerte

46kcal

Kohlenhydrate
6 g
Eiweiß
2 g
Fett
2 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • roasting pan
  • Standmixer
  • Sieb
  • wooden spoon

Schritt für Schritt

Zubereitung

  1. Prepare the pan and vegetables

    • Scrape up all the scraps from the roasting pan and keep the chicken juices and fat.
    • Dice the onion, celery rib and carrot into a mirepoix.
    Schritt 1

  2. Sauté the mirepoix

    • Set the pan with the chicken fat over medium heat and add the mirepoix.
    • Season with salt and sauté until cooked through.
    Schritt 2

  3. Add flour and deglaze

    • Sprinkle in the flour and coat the vegetables.
    • Deglaze with the white wine and add the thyme.
    • Bring to a simmer and reduce, cooking out the alcohol, until thickened by half.
    Schritt 3

  4. Simmer with stock

    • Pour in the chicken stock and season with salt and pepper.
    • Bring up to a simmer and cook until thickened.
    Schritt 4

  5. Finish the gravy

    • Remove the thyme.
    • Strain the gravy or blend it until smooth.
    Schritt 5
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