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Pan Gravy for Roast Chicken
Saus

Pan Gravy for Roast Chicken

35 minVoor 4Nutri-Score C€
van @kellyscleankitchen42 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • roast chicken pan juices and scraps (reserved from the roasted chicken, fat kept in the pan)Overig60 ml
  • onion (diced)Groente en fruit1 stuk
  • celery rib (diced)Groente en fruit1 stuk
  • carrot (diced)Groente en fruit1 stuk
  • salt (to taste)Kruiden en specerijen3 g
  • flour (all-purpose)Voorraadkast12 g
  • Sauvignon Blanc white wineDranken120 ml
  • thyme (fresh sprigs)Kruiden en specerijen2 g
  • chicken stockVoorraadkast480 ml
  • black pepper (freshly ground)Kruiden en specerijen1 g

per portie

Voedingswaarden

46kcal

Koolhydraten
6 g
Eiwitten
2 g
Vetten
2 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • roasting pan
  • Blender
  • Zeef
  • wooden spoon

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Finish the gravy

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