Roast Chicken with Herb Butter & Curry
Preparation Time: 15 minutes | Cook Time: 25 minutes
Ingredients
30 g Snowflake Cake Wheat Flour
1 cup Meat drippings / juices
2 cups Stock
2 teaspoons Gravy powder
1 teaspoon Snowflake Corn Flour
150 ml cold Water
1 pinch Salt and Cracked Black Pepper
Method
- Collect the fat and juices from your roasted meat, and allow to stand for a few minutes, then skim off the fat.
- Put your roasting tin on the stove over medium heat and add the fat.
- Add the flour and cook for 1 minute.
- Stir in the meat juices and the stock until a smooth gravy, making sure to scrape the pan clean with your spoon.
- In a cup, add the gravy powder and cornflour to the cold water and still until mixed
- Add to the gravy gradually to thicken as required
- Season to taste and strain before serving.
