I have been making roast chickens lately and a good gravy is an absolute essential to round off the meal. It is the difference between a good roast and a fantastic roast. A roast it not finished without roast potatoes and this perfect roast potato recipe is the best of the best.
I have got a little lazy with the roast chicken ever since I discovered the Woolies Tuscan rub roast chickens, so a trip to Woolies for the bird, the perfect roast potaties and this gravy sets up the perfect weekend roast. Of course roast a butternut, steam some peas and whole head of cauliflower and you are done.
What you need
1 x very large onion or 2 medium onions sliced
2 x cloves garlic crushed
1 x tablesppon olive oil
1 x sprig rosemary
3 x sprigs thyme
1/2 teaspoon ground black pepper
2 x cups chicken stock
1/4 x cup white wine (optional)
1 1/2 x tablespoon butter
1 x tablespoon flour
Melt the butter in the microwave, add the flour and mix to a thick paste then set aside.
Add the onions and olive oil to a saucepan on a high heat and cook until the onions start to brown.
Add the garlic, black pepper, thyme and rosemary and cook until the onions are nicely brown.
Add the chicken stock and allow it to come to a boil. Reduce to medium heat or a simmer and let it reduce for about 15 mins. If you are going to add wine, add it now.
Bring to the boil again, remove the herb stalks and then take off the stove to blitz with a hand blender.
It will lighten to a creamy consistency.
Place about 100ml of the gravy into the butter and flour mixture, stir to a smooth consistency and then pour into the gravy.
Place the gravy back on the heat and stir to thicken.
When you take your chicken out of the oven, remove it from the bag if you used a bagged one and pour any remaining juices into the gravy, stir and serve straight away.
You can make the gravy ahead of time and just leave the last step of adding the butter and flour mixture before serving.
Use this onoin gravy recipe for anything really, I make it almost as it is for sausages and mash with peas, I add vegetable stock when making roaqst lamb and beef stock when making roast beef. It is a very versatile gravy recipe that you can adapt to your meal and taste. Sometimes I add a little celery and carrot if I have some in ther fridge that needs to be used as well.