Unusual recipes

Consistently good gravy

Consistently good gravy

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Consistently good gravy

How to nail it every time

  • Netherlands
  • UK

Would you rather see the UK version?Would you rather see the US version?Would you rather see the Australian version?Would you rather see the German version?Would you rather see the Dutch version?Você prefere ver a versão em português?Close

How to nail it every time

Serves 4

Cooks In25 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 140 7%

  • Fat 3.0g 4%

  • Saturates 1.0g 5%

  • Sugars 4.2g 5%

  • Protein 7.1g 14%

  • Carbs 14.1g 5%

Of an adult's reference intake


  • roast chicken
  • roasted vegetables
  • 1 heaped dessertspoon plain flour
  • 1 wineglass red or white wine, or cider , or a good splash of port or sherry
  • 1 litre organic stock

recipe adapted from

Jamie's Ministry of Food

By Jamie Oliver


  1. To make your gravy
    When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you. Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top.
  2. Put the tray back on the hob over a high heat. Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy. You can rip the wings off the chicken and break them up into the tray to add more flavour at this point.
  3. When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away). Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.
  4. To serve your gravy
    Get yourself a large jug, bowl or pan and put a coarse sieve over it. Pour your gravy through the sieve, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up.

Watch the video: How to Cook Roast Chicken. Jamie Oliver (May 2022).


  1. Tarleton

    This post, is incomparable))), I like :)

  2. Salabar

    Hooray!!!! Ours won :)

  3. Baran

    Timely response

  4. Shawe

    In my opinion, he is wrong. I'm sure. Write to me in PM.

  5. Archenhaud

    Bravo, this thought you are just by the way

  6. Kazrabar

    It is a pity, that now I can not express - it is very occupied. I will return - I will necessarily express the opinion on this question.

  7. Randale

    I like this topic

Write a message