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The Ultimate Chicken Gravy

The Ultimate Chicken Gravy being poured from a gravy jig
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A rich tasty chicken gravy recipe that tastes like liquid gold 

  • Author: Justina Sullivan
  • Prep Time: 10 minutes
  • Cook Time: 4.5 hours
  • Total Time: 0 hours
  • Yield: 1600ml 1x
  • Category: Sauce
  • Method: Stove Top Cooking
  • Cuisine: European

Ingredients

Scale
  • 1.2kg chicken
  • 2 whole garlic bulbs
  • 6 rashes of streaky bacon
  • 1 large white onion
  • 1 medium carrot
  • 220g white cabbage
  • 1 small potato, skin on
  • 2 tsp sea salt flakes 
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp cornstarch

Instructions

  1. Heat oven to 200°C
  2. Rub chicken with oil and season all sides with salt.
  3. Cut the ends off 2 large whole garlic bulbs, rub in a little oil then wrap each bulb in foil.
  4. Transfer chicken and garlic bulbs to an oven-roasting tray. Roast for 40 minutes. Remove the tray, layer streaky bacon in the tray around the chicken, and return to the oven for 10 more minutes.
  5. Remove the tray from the oven, transfer garlic bulbs and bacon to a separate bowl and allow the chicken to rest for 20 minutes in the roasting tray and release its juices.
  6. After this time, remove all the chicken meat from the bones and set it aside to use for another recipe.
  7. Cut ends of garlic bulbs and squeeze out flesh.
  8. Add 200ml of hot water to the chicken roasting tray and using a spoon, scrape up all the sticky bits and fat. 
  9. Transfer the tray juices, chicken bones, bacon and garlic to a large pot. Next add onion, carrot, potato, cabbage and salt. Top with another 1600ml of hot water (all the ingredients should be submerged under the water, if not add more to achieve this)
  10. Bring the pot to a boil, cover with a lid then turn to simmer for 4 hours.
  11. After 4 hours you will have an extremely flavoursome stock. Using a potato masher, mash the ingredients down to extract as much flavour and add thickness to the stock.
  12. Strain in a fine mesh sieve and discard the leftover ingredients. Strain a second time to get a really nice smooth consistency.
  13. Return the stock to a clean pot and bring it back to medium heat. Combine cornstarch with a little water to make a paste, then add it to the stock along with the balsamic vinegar and dijon. Continue to cook until the stock has thickened to a gravy consistency.
  14. Remove from heat, taste and season with salt and pepper as needed.
  15. The gravy is now ready to serve! 
  16. Will last 5 days in the fridge or can be frozen for use at a later date.

Keywords: best chicken stock, sunday roast gravy, meat gravy

Find it online: https://flaevor.com/the-ultimate-chicken-gravy/