Wondering how to make gravy for roast chicken? Look no further than this recipe from MoM CookClub.
We realised from comments, emails and questions that come in from our members that a lot of you are wanting to know how to make gravy for roast chicken; the perfect sauce that adds a little flavour but not too much and most importantly is quick and easy.
There’s nothing worse than having everything ready to serve and then realising you haven’t made the gravy! Or finding a recipe for how to make gravy for roast chicken that takes half an hour.
This recipe uses the same pan we cooked the roast chicken in but if you feel this is a little tricky or your roasting dish isn’t suitable to go onto the stovetop, just take a few scratchings from the roasting dish and use a clean saucepan or small frypan to make your gravy.
We’ve also roughly strained our gravy before serving. This is completely optional. If you’re happy with a chunky gravy, feel free to omit the final step of straining into your gravy jug.
We hope you enjoy this recipe and would love to know if you’d make any changes. Or if you’ve tried this recipe, we’d love you to let us know if you were happy with it and would recommend to others. Just leave us a comment to let us know you visit this How To Make Gravy for Roast Chicken Recipe.
More Recipe in our How to Make Gravy series:
- How to make gravy for Roast Beef
- How to make gravy for Creamy Chicken
- How to make gravy for Roast Lamb
- How to make gravy for Sausages and Mash
- How to make gravy for Turkey
- How to make Onion Gravy
- How to make Mushroom Gravy
Ingredients (serves 6)
- 1 tbsp Cornflour
- 1 cup White Wine
- 5 Sprigs Fresh Thyme and/or Oregano
- 500ml Chicken Stock
- Pan Juices from Roast Chicken
- 1/2 tsp Thick Balsamic Glaze
- Salt & Pepper
- Once your chicken is cooked until the juices run clear, remove from oven, cover with foil and allow to rest in the roasting pan for 10 - 15 minutes.
- Then transfer the chicken whole to the serving tray or cut up according to how you would like to serve.
- Take the roasting pan and gently remove as much pure fat as you can by tipping the pan away from you and using a large, shallow spoon.
- In a small glass or cup, combine the cornflour, a little salt and pepper and a tablespoon or two of the chicken stock or wine and stir until you have a very smooth paste with no lumps.
- Place the roasting pan onto the stovetop on a moderate heat and throw in the fresh herbs as the pan is heating up. If you aren't serving the chicken wings as part of the meal, you could break them up and add to the pan now for extra flavour.
- Add the white wine and the chicken stock and allow to simmer for 10 minutes. This will infuse the flavours of the herbs and remove any alcohol in the wine.
- Add the cornflour mixture then stir constantly until your gravy thickens up. We like a fairly thin gravy so if you like yours really thick you might like to repeat step 4 and add more cornflour for a thicker gravy.
- Once your gravy is at the consistency you like, either transfer to a gravy jug as is (just leave out the herbs and chicken wings) or run through a sieve to remove all lumps for a fine gravy.