Roast Chicken with Reduction Gravy
Tuesday, November 8, 2011
Hi guys! I've been asked a few times about reduction gravy, the other night when I was making it I thought I would take some pics.
First roast your chicken, this is a size 24 and does us for 3 nights, first night roast meal, second night I use it for chicken carbonara and the 3rd night I make a chicken feta salad. Who ever said you can't do primal on a budget?...
I put tuscan seasoning and a bit of worchestire sauce on top and then roasted in a covered glass dish for 2 1/2 hours. All the steam creates lots of moisture and an extremely tender chicken.
Drain the stock into a saucepan as above. If you can, remove the fat as then you don't get the split happening but otherwise it will still work fine.
Add a little cream, maybe 1/4 cup, 1 tsp dijon mustard, 1/2 tsp curry powder, a few shakes of paprika and s&p
Boil slowly until it ressembles the 3rd picture.
Then take it off the heat and mix in a little more cream, pour over your roast, easy peasy and deliciously rich!!