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Pan Gravy for Roast Chicken
Sauce

Pan Gravy for Roast Chicken

35 minServes 4Nutri-Score C€
from @kellyscleankitchen42 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • roast chicken pan juices and scraps (reserved from the roasted chicken, fat kept in the pan)Other60 ml
  • onion (diced)Produce1 piece
  • celery rib (diced)Produce1 piece
  • carrot (diced)Produce1 piece
  • salt (to taste)Spices3 g
  • flour (all-purpose)Pantry12 g
  • Sauvignon Blanc white wineBeverages120 ml
  • thyme (fresh sprigs)Spices2 g
  • chicken stockPantry480 ml
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

46kcal

Carbs
6 g
Proteins
2 g
Fat
2 g
Adapt tools

what you’ll use

Tools

  • roasting pan
  • Blender
  • Sieve
  • wooden spoon

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Finish the gravy

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