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Pan Gravy for Roast Chicken
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Pan Gravy for Roast Chicken

35 minPorcje: 4Nutri-Score C€
od @kellyscleankitchen42 importyugotowano 0 razy
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Składniki

4 osoby
  • roast chicken pan juices and scraps (reserved from the roasted chicken, fat kept in the pan)Inne60 ml
  • onion (diced)Warzywa i owoce1 kawałek
  • celery rib (diced)Warzywa i owoce1 kawałek
  • carrot (diced)Warzywa i owoce1 kawałek
  • salt (to taste)Przyprawy3 g
  • flour (all-purpose)Spiżarnia12 g
  • Sauvignon Blanc white wineNapoje120 ml
  • thyme (fresh sprigs)Przyprawy2 g
  • chicken stockSpiżarnia480 ml
  • black pepper (freshly ground)Przyprawy1 g

na porcję

Wartości odżywcze

46kcal

Węglowodany
6 g
Białko
2 g
Tłuszcz
2 g
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Przybory

  • roasting pan
  • Blender kielichowy
  • Sito
  • wooden spoon

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Finish the gravy

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