Wednesday, March 26, 2014

The best chicken gravy

This is a really simple sauce that takes no time at all to prepare and really brightens up a roast chicken meal, instead of that heavy gluggy gravy this is a bright sweet and sour sauce with the chicken drippings adding that unctuous roast gravy feel.

In a pot over a medium heat add a couple of tablespoons of sugar and a dash of water, slowly melt the sugar until it caramelises. How far you want to take it is up to you, I like quite a dark caramel.

Deglaze the pan with about the same amount of vinegar and let the sugar dissolve. Use something that will compliment the liquid you’ll add later, I used wine vinegar as I will add red wine, but if you were doing this for pork and wanted to use apple juice or cider, use a cider vinegar.

Add a generous glass of red wine and let the liquid reduce. If you want to add a herby note, now is the time to do it, with chicken I quite like to pop in thyme tied up in a bundle so it can be later removed easily.

Finally, once the roast has rested add the cooking/resting juices to the pan and reduce down again, season to taste and spoon over the served up roast.