Roast Chicken Gravy
Recipe Source:
America's Test Kitchen Broiled Chicken Recipe
Servings: 4
![Roast Chicken Gravy](https://shopitmiseitmakeit.ca/wp-content/uploads/Roast-Chicken-Gravy-1140x500.jpg)
This recipe can easily be doubled or tripled.
Overbuy | Cost | Have it! |
---|
Produce
1 Yellow Onion | * | 1.41 | |
1 Medium Carrot | * | 1.97 | |
1 Bunch Celery | * | 2.47 | |
Bunch Parsley | * | 1.97 | |
1 Head Garlic | * | 1.64 | |
Bunch Thyme | * | 0.67 |
Meats
Backbone/Any Bones and Trimmings from 1 Chicken or Turkey | 5.00 |
Liquor Store
1 Small Bottle Dry White Wine | * | 10.00 |
Dairy
1 Unsalted Butter | * | 5.98 |
Pantry - Baking Essentials
Bag All Purpose Flour | * | 3.97 |
Pantry - Canned & Pickled
2 Containers Chicken Broth | * | 3.94 |
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date
Large Saucepan | 1 |
1 c. chicken broth | |
chicken bones/trimmings (giblets and neck) | cut into 1-inch pieces |
Medium Bowl | 2 |
1/2 yellow onion | buzzed |
1 medium carrot | peeled and buzzed |
1 celery rib | buzzed |
4 sprigs fresh parsley | |
2 sprigs fresh thyme | |
1 garlic clove | crushed and peeled |
1/4 c. scoop | 3 |
1/4 c. dry white wine |
Measuring Cup | 4 |
3 c. chicken broth |
Mini Bowl | 5 |
2 tbs unsalted butter |
Mini Bowl | 6 |
2 1/2 tbs all purpose flour |
TOOLS |
Medium Saucepan Cutting Board Mini Food Processor Cutting Board Whisk Wooden Spoon Fine Mesh Strainer |
DO | WITH | HOW | IMPORTANT |
Simmer | 1 | High Heat | |
Cook | Bones and Broth | stirring occasionally UNTIL all liquid evaporates and trimmings begin to sizzle | About 12 mins |
Cook | Bones and Broth | UNTIL dark fond forms on the bottom of the saucepan | 2-4 mins longer |
Reduce | Bones and Broth | the heat | Medium |
Add | 2 | Stirring frequently UNTIL onion is translucent | 7-8 mins |
Stir/Simmer | 3 | Scraping up any browned bits | |
Add/Simmer | 4 | High Heat | |
Adjust/Simmer | Stock | High Heat | |
Cook | Stock | Stirring occasionally UNTIL reduced by half | About 20 mins longer |
Strain | Stock | Through fine mesh strainer set over bowl | |
Press | Solids | To extract as much liquid as possible | |
Melt | 5 | In now empty saucepan | Medium Heat |
Add/Cook | 6 | Stirring constantly UNTIL mixture is deep golden brown | 5 to 8 mins |
Slowly Whisk | Stock Liquid | UNTIL flour combined with stock liquid | |
Increase Heat/Simmer | Gravy | UNTIL thickened | Medium High - About 5 mins |
Use | Gravy | As is or a base for a roast turkey or chicken dinner |
Servings
4
Mise It!
6
Make It!
15
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