Flour
Chicken stock cube or bouillon mix
Worcester sauce (or some other flavouring e.g. white wine.
Not too much wine, though, just a tiny splash, so that it doesn't overpower the
chicken flavour)
Gravy browning
11) For the gravy heat the chicken fat in a saucepan and add
a little flour (e.g. 2 tablespoons)
12) Mix into a roux and cook for 30 seconds, remove pan from
heat
13) Add boiling water slowly, mixing after each addition to
keep the roux smooth and prevent it getting lumpy. Keep doing this until you
have a thick but still runny sauce
14) Return to heat and stir for one minute to make sure the
flour is fully cooked
15) Add a dash of Worcester sauce, or a tiny splash of wine
(optional)
16) You may also wish to add in all or part of a chicken
stock cube or bouillon mix, depending on how it tastes. I usually find half a
stock cube works well
17) The gravy will normally come out very pale in colour, so
you can add gravy browning just to make it slightly darker
Now carve breast meat from chicken and place on a plate. You
can remove the legs and wings and add these as well. Serve with roast potatoes
and boiled or steamed veg. Serve the gravy in a jug to pour over the chicken.
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