Roast chicken with sourdough bread sauce and gravy
- April 2014
- Serves 6
- Hands-on time 40 min, simmering time 1¾ hours, oven time 1-1¼ hours
Jason Atherton demonstrates how to make proper roast chicken with sourdough bread sauce and all the glorious trimmings.
- 39.5g (21.7g saturated)
- 11.3g (4.9g sugars)
Once you’ve simmered the chicken wings and strained the stock, leave the wings to cool, then strip them of their meat. There won’t be a huge amount, but it’s good for curries or soup.
Make a simpler but less intense gravy from the juices left in the roasting tin. Stir in a little flour, cook for 2-3 min, then simmer with some wine and a good splash of stock. Reduce to desired thickness, season, then strain and serve.
Make the gravy and freeze in sealed containers for up to 3 months. Defrost and heat when ready to serve.
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