How to make gravy sauce, with TV chef Dean Edwards

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2 small onions quartered
1 carrot cut into four lengthways
2 stalks celery roughly chopped
5 sprigs fresh thyme
1 heaped tbs plain flour
70ml Three Barrels
3 sprigs fresh thyme
700ml chicken stock

This is a two stage recipe. Before roasting your chicken place the quartered onion, carrot and celery in the tray along with the fresh thyme and cook as required. When the cooking time has elapsed, remove your chicken from the oven and allow to rest for 20 minutes on a plate covered loosely in foil. Pour off some of the fat from the tray then add the flour, cook over a med heat for 1-2 minutes, add your Three Barrels brandy and then reduce by half, pour in the stock, bring to the boil and cook until the gravy thickens, at this stage add any of the resting juices from the chicken. Season with salt and pepper then pass through a sieve before serving.

Pour on top of the carved chicken and the usual roast trimmings of goose fat roasters, sprouts and my favourite pigs in blankets.