Cooking Instructions
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Step 1
Place the roasting tray with remnants of roasted chicken juices on top of a burner, set to a low heat. The more leftover juices and crispy bits from roasting the chicken, the better!
Step 2
Add the
Extra-Virgin Olive Oil (15 mL)
.
Step 3
Add the
All-Purpose Flour (8 g)
.
Step 4
Whisk the mixture together to combine.
Step 5
Continue to whisk flour and oil into clumps.
Step 6
Continue cooking over low heat, scraping the bottom of the roasting tray with the whisk. The mixture will begin to brown as it cooks.
Step 7
When the mixture begins to brown, add the
Chicken Stock (250 mL)
.
Step 8
Continue to whisk until sauce thickens.
Step 9
Add 1 Tbsp juice from the
Lemon (1/2)
and whisk to mix.
Step 10
Strain mixture through a fine mesh sieve.
Step 11
Serve your chicken pan gravy and enjoy!
