Monday, April 18, 2011

My Amazing Gravy

It's finally here! My gravy recipe! I am very proud to post this recipe. This is the most thick, creamy and gratifying gravy you could imagine. No matter how bad my day has been this gravy never fails to sooth and comfort. This gravy is simply amazing. I usually cook roast chicken and roast veggies mid week which may sound like too much work but with a few easy short cuts it's not as time consuming or difficult as it seems.
Buy a pre-marinated whole roast chicken, the one in this photo is the standard Coles size which is 1.7kg. I buy mine from Coles or Woolworth's. Grab a couple of packets of Birds Eye roast vegetables. Preheat the oven 200 degrees fan forced for ten minutes, chuck the chicken on some oven proof paper and spray with oil, put the chicken on top, give it a big sprinkle with salt and pepper and 1/3 cup of oil (massage all over the breast and sides, if you have time). Pop the chicken in the oven for 30 minutes. While the chicken is cooking away grab a big bowl and throw in a few big swings of canola or vegetable oil and mix in the herb sachets. Next chuck the frozen veggies in and mix until the veggies are fully covered in the herby oil.                                                 

Once the chicken has been cooking for 30 minutes throw the veggies back into the roasting packet tins and pop into the oven. Pop the timer on for one hour. Take the chicken out after 45 minutes but leave the veggies to keep cooking for the last 15 minutes. So all up the chicken cooks for 1 hour and 15 minutes.
My chicken weighs 1.7 kg, most instructions tell you to cook chicken for 30 minutes per kg. But if you want a perfectly cooked moist chicken then take it out 15 minutes early. Take the chicken out and put it in a large bowl and cover with glad wrap, put aside, now its time to make the gravy. Note: the chicken will continue to cook while standing. Always leave a chicken to rest for at least 10 minutes before cutting.

To make the gravy pour all the oil and chicken juices from your roasting tin into a small saucepan. Scrape off all residue from the grease proof paper into the saucepan as well.

Next put 3 heaped tablespoons of Gravox Supreme chicken gravy mix (not the instant one) into the saucepan and stir to combine. Cook this on the stove on high for 1-2 minutes, whisking throughout.
Grab 2 cups of warm water and add a little bit at a time. After adding each bit of water whisk until it thickens, then add more, and keep whisking throughout . Keep doing this until all the water is used.

Next take the saucepan off the heat and place to the side. Pull the plastic wrap over the chicken to the side and carefully tilt the bowl over the saucepan until the juices from the rested chicken pour into the gravy.

Next grind lots of fresh cracked pepper and salt into the gravy then pour in a small tub of thickened cream and whisk on high heat for a couple of minutes until it thickens and reduces a little. The sauce should coat the back of a wooden spoon. If it doesn't thicken enough on high heat simply place 1 tablespoon of corn flour into 3 tablespoons of water and mix, then add to the gravy and whisk on high heat; it will thicken quickly. Check the gravy for seasoning. Now your amazing gravy is ready!!



Anonymous said...

Tom is cooking tomorrow night and Im asking for this! Lucky you have that print friendly option, im going to print it out and give it to him! Tan

C.J. said...

Your roasts are god. Actually, I don't think i've tasted a bad dish of yours yet. I also miss your oily pasta ^_^