This one comes from Mother via me.
OK so you've roasted the chicken.
You may have had onions or lemons or something inside the cavity while it was roasting. I don't use stuffing but might have herbs in there, or lemon.
Remove the newly-roasted chicken from the pan. I've noticed that these days chickens produce a LOT of liquid when roasted. If there's a lot of fatty liquid, skim off the fat - the gravy will be too greasy otherwise. Keep a little bit and don't remove any other post-roasting residue, that will become the basis of the gravy.
[Best not to do this with a non-stick roasting pan]
Put the roasting pan on a burner on top of the stove. Dissolve one teaspoon of cornflour [plain flour seems to work fine too] in a cup of COLD water. When the pan remnants begin to heat up, and before they start to burn, pour the dissolved corn flour / water mixture into the roasting pan.
Using a wooden spoon, keep the liquid moving while it's cooking - you want it to at least boil throughout the whole liquid.
After the whole liquid has boiled, reduce it to your required thickness. Add salt and pepper and herbs to your taste. Cook the herbs to disperse the flavour through the gravy.
Spoon over the roasted chicken serving.
Variation
• Before adding the water/cornflour you could de-glaze the pan with half a glass or white wine and start lifting the pan juices.
• If you had lemons or herbs in the cavity, leave them in the gravy for the flavour, but remove them before using the gravy
OK so you've roasted the chicken.
You may have had onions or lemons or something inside the cavity while it was roasting. I don't use stuffing but might have herbs in there, or lemon.
Remove the newly-roasted chicken from the pan. I've noticed that these days chickens produce a LOT of liquid when roasted. If there's a lot of fatty liquid, skim off the fat - the gravy will be too greasy otherwise. Keep a little bit and don't remove any other post-roasting residue, that will become the basis of the gravy.
[Best not to do this with a non-stick roasting pan]
Put the roasting pan on a burner on top of the stove. Dissolve one teaspoon of cornflour [plain flour seems to work fine too] in a cup of COLD water. When the pan remnants begin to heat up, and before they start to burn, pour the dissolved corn flour / water mixture into the roasting pan.
Using a wooden spoon, keep the liquid moving while it's cooking - you want it to at least boil throughout the whole liquid.
After the whole liquid has boiled, reduce it to your required thickness. Add salt and pepper and herbs to your taste. Cook the herbs to disperse the flavour through the gravy.
Spoon over the roasted chicken serving.
Variation
• Before adding the water/cornflour you could de-glaze the pan with half a glass or white wine and start lifting the pan juices.
• If you had lemons or herbs in the cavity, leave them in the gravy for the flavour, but remove them before using the gravy
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