How to Create Chicken Gravy without Pre-Made Spice Blends

Chicken gravy is a delightful accompaniment to a roasted chicken, and often, it's the perfectly balanced flavors that make a meal truly special. If you prefer not to use pre-made spice mixes, fear not! This guide will walk you through making your own aromatic spice blend and a delicious gravy to complement your chicken.

Making Your Own Spice Powder for Chicken Gravy

When substituting for pre-made spice mixes, it's essential to create a rich and flavorful blend that will bring out the best in your chicken. Here are the spices you'll need: Bay Leaf Cardamom Black Cardamom Nutmeg Fennel Chilli Pepper Clove Coriander Green Cardamom Cinnamon Sticks

Mix all these ingredients together and grind them until they become powdery. This process ensures that the spices release their full flavors.

Cooking the Chicken and Making the Gravy

Once your spices are ready, you can proceed with the rest of the chicken preparation and gravy making. Here's a step-by-step guide to create a perfectly juicy roast chicken and homemade gravy.

Pre-Roasting the Chicken

1. Preheat your oven to 250°C. 2. Rub sea salt and olive oil evenly over the chicken. 3. Season the chicken with sea salt, cracked black pepper, and stuff it with a half lemon, 2 bay leaves, and a sprig of thyme. 4. Place the chicken on a rack in a deep oven tray. 5. Add thyme sprigs, 4 garlic cloves, 2 quartered carrots, 1 leek, and 1 large onion to the tray. 6. Roast the chicken at 250°C for 10 minutes. 7. Lower the temperature to 220°C and let it roast for 2–2.5 hours.

Cooking Time and Doneness

Ensure the chicken is cooked thoroughly by performing the following test: Stab the chicken with a fork or skewer, and there should be no blood, pink, or red juices. Check the thickest part of the chicken; the juices should be clear.

De-Glazing and Making the Gravy

1. Once the chicken is done, remove it and leave it to stand for a few minutes. 2. De-glaze the oven tray with white wine. 3. Strain the stock through a colander to remove any debris. 4. To thicken the gravy, whisk cornflour with a little water until it forms a paste. 5. Add the cornflour paste to the strained stock and whisk until the gravy thickens.

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