Because you just can't have a roast dinner without gravy! This gravy was made alongside the Lemon and Rosemary Roasted Chicken and should really have gone along the same post. However, I did post it separately in the end, as sometimes we like to make gravy without the the chicken. You will notice this recipe calls for the pan drippings from the chicken. Yes, it does add a whole lot of more flavour, but you can make it without it. I would suggest if you are not roasting a chicken with this gravy, omit the olive oil and use butter instead. As well, I would probably add about 1/2 cup/120 ml of red wine to the stock. This will ensure a richer gravy if you are missing your pan drippings.
3 Cups of chicken stock
1/2 Onion, finely chopped
1 Tablespoon of olive oil
Salt and pepper
1 Tablespoon of Worcestershire sauce
1 Tablespoon of cornflour
2 Tablespoons of water
Pan drippings from chicken
In a medium saucepan set over a high heat add the olive oil and the onions. Brown the onions and reduce heat to low and cook the onions for a further 5-8 minutes. Add the stock, bring to a boil and reduce heat to low. Add the Worcestershire sauce and salt and pepper. Continue to simmer for about 10 minutes. If making alongside a roasted chicken, now add in the pan dripping and continue to simmer for 15 or so more minutes. Remove from heat and let the fat rise to to the top to make a skin. Using a fork remove it and discard it. With a fine strainer set over a large bowl, strain your gravy. Discard the onions. Put your gravy back in the saucepan over a medium heat and bring to a simmer. In a small cup, combine the cornflour and water and add this mixture to your gravy to thicken it. Whisk until you have a smooth and lightly thickened sauce. Ready to serve.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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