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Pan Gravy for Roast Chicken
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Pan Gravy for Roast Chicken

35 minPara 4Nutri-Score C€
de @kellyscleankitchen42 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • roast chicken pan juices and scraps (reserved from the roasted chicken, fat kept in the pan)Otro60 ml
  • onion (diced)Frutas y verduras1 pieza
  • celery rib (diced)Frutas y verduras1 pieza
  • carrot (diced)Frutas y verduras1 pieza
  • salt (to taste)Especias3 g
  • flour (all-purpose)Despensa12 g
  • Sauvignon Blanc white wineBebidas120 ml
  • thyme (fresh sprigs)Especias2 g
  • chicken stockDespensa480 ml
  • black pepper (freshly ground)Especias1 g

por ración

Nutrición

46kcal

Carbohidratos
6 g
Proteínas
2 g
Grasas
2 g
Adaptar utensilios

lo que usará

Utensilios

  • roasting pan
  • Batidora de vaso
  • Tamiz
  • wooden spoon

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4

  5. Finish the gravy

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