Gravy (from Chicken Stock)

1. Gently heat the leftover pan juices on the stovetop.  (If there is a lot of fat, you can remove some of this first). in a separate jug or pot, heat the stock (or add boiling water to the stock cube/concentrate).
2. Sprinkle over the flour and using a whisk or spoon, mix it into the juices and cook it gently over a low heat for 2-3 minutes.  This will “cook out” the flour so that the gravy doesn’t taste floury.
3. While you continuously whisk (or stir, if using a spoon), gradually add enough of the hot stock until the gravy comes to the correct consistency.  You may have some leftover stock, but better to make a little more than you need than run short!
4. Continue to cook the gravy for a further 10 minutes, adding extra stock if it thickens too much.

You can store any leftover gravy in the fridge and use it to bind the chicken and vegetables if you make a chicken pie.