Delicious gravy accompaniment to your roast chicken made tasty and flavoursome with Spanish wine
- Juices from the chicken or turkey pan
- 2 level tbsp plain flour
- 2-4 tbsp Madeira
- Gravy browning, optional
- Salt and freshly ground black pepper
1 Skim 4 tablespoons fat from chicken or turkey juices and put in a pan. Skim the rest of the fat off the juices and discard it.
Measure out 600ml (1 pint) from the juices left or add water if necessary to make up to 600ml (1 pint).
Heat the fat in the pan and then add the flour. Cook for about a minute, stirring well, and then gradually add the juices,beating well to give a smooth gravy. Add the Madeira and simmer the gravy for a couple of minutes. Add some gravy browning, if liked, and season to taste. Keep hot until serving time.