Tastes delicious and creamy, just perfect to dip any grilled meat in and feast on.
A quick and simple recipe.
5 - 10 Minutes
10 - 15 Minutes
2 Portions / 2 cups
Drippings from the Chicken Pan
Chicken Stock / Water /
Milk / Cream
1 medium, sliced
PREPARING WITH THE DRIPPINGS*
Remove the chicken from the baking tray. Keep only 1/4th of the remaining drippings place the tray on a very low flame.
Add the refined flour, while continuously whisking, to avoid any lumps.
Cook the flour stirring frequently, allowing it to get an even light brown colour.
Add the sliced onions and sauté well.
Add the remaining drippings and chicken stock / water / milk / cream to make about 2 cups of gravy.
Season with salt and pepper.
*If there aren't enough drippings left to make the gravy, it can be made with only refined flour and stock.
To make it with refined flour; roast the flour on a non stick pan till its golden brown. This would give the gravy the desired colour.