My Amazing Gravy
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.
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.
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!!