MASTERCLASS For the stock Chicken stock makes a great all-purpose base for making gravy for any roast meat, or for flavoursome soups.
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Classic chicken gravy Granules are great when you’re in a rush, but you can’t beat this delicious homemade gravy. It’s best created with stock you’ve made yourself – see our recipe for chicken stock (right) – but if you’re preparing gravy for other meats, use a stock cube made up with the cooking water from your vegetables. SERVES 6 READY IN 15MINS PRICE PER SERVING 1p The juices from a roast chicken 40g flour 500-600ml stock (fresh or frozen)
PHOTOGRAPHS: ADRIAN LAWRENCE. STYLING: JENNY IGGLEDEN
1 Carefully pour o� most of the juices from the roasting tin, leaving about 2tbsp in the tin. If your cooker has an induction hob, or if you don’t have a roasting tin with a strong base, transfer the 2tbsp juices to a pan.
2 Sprinkle the flour over the liquid and stir with a wooden spoon to form a paste – stir all over the tin or pan, reaching all the way into any corners. 3 Put the roasting tin on the hob over a low heat and stir continuously, dislodging any meat stuck to the base. Keep stirring until the mixture turns a pale brown – this is a sign the flour is starting to cook.
4 With a wire whisk, slowly mix in the stock. Return to the hob and heat, while whisking, until simmering, to get a smooth gravy. Simmer for 2-3mins, stirring, until it thickens. If there are lumps, pass it through a sieve or blitz with a hand-held blender.
O Discard any skin from a chicken carcass, then put it in your largest pan. O Add 1 carrot and 1 small onion, both halved, 1 small stick of celery, sliced, a sprig of fresh thyme, a bay leaf and 8 black peppercorns. Then add enough water to cover the bones and vegetables. O Cover and simmer for 90mins. Strain through a sieve into a pan. Simmer, uncovered, for 30mins until reduced. Taste and season with a little salt. O Cool the stock, then remove any fat on the surface. Store in the fridge for up to 3 days, or in the freezer for 3 months.
Each 96g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
310KJ Med Low Low Med 75KCAL 5.6g 0.7g 0.1g 0.5g 4% 8% 4% <1% 8% of your reference intake. Typical energy values per 100g: 324kJ/78kcal
Glynis’ tips & variations For gravy to go with beef, lamb or pork, use the juices in the roasting tin, plus stock made from a beef, lamb or pork cube, or use ready-made stock. Roasting root veg in the tin with the meat adds more flavour to your gravy.
A generous splash of wine, sherry or Madeira enhances the flavour of any gravy. If using wine, simmer for a few minutes in a small pan before adding, for a more rounded taste.
in 1-2tsp redcurrant jelly or cranberry sauce.
Add a fruity, rich flavour to your gravy by stirring
For tasty, tangy gravy that’s brilliant with beef
Give gravy for lamb a twist with chopped fresh mint, or a spoonful each of mint sauce and redcurrant jelly.
or sausages, add a dash of brown sauce. My motherin-law did this and the whole family loved it. For a cheat’s onion gravy, add some caramelised onion chutney to your freshly made gravy, or see our recipe (below).
Onion gravy For a delicious onion gravy that’s easy to make, thinly slice 2 onions and cook in a pan with 2tsp oil and 15g butter over a very low heat, stirring often, until soft and translucent. Add 1/2tsp sugar, cover, and cook for 5mins, until golden brown. Stir in 2tbsp flour, then add 300ml stock. Simmer, stirring often, for 8-10mins. Add 1tbsp balsamic vinegar and serve.
Each 100g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
264KJ Low Low Low Low 63KCAL 2.9g 1.3g 3.3g 0.3g 3% 4% 7% 4% 5% of your reference intake. Typical energy values per 100g: 264kJ/63kcal
OCTOBER 2014 | ASDA.COM/MAGAZINE | 35