- Serves 10-12
- Preparation Time 10MINS
- Cook Time 10MINS
Reserved pan juices from cooked meat
2 tblsps plain flour
2 cups Campbells Real Stock Chicken
STEP 1 Transfer cooked meat to a large plate. Rest, loosely covered with foil.
STEP 2 Meanwhile, pour away excess fat from roasting pan. Place pan with reserved juices over a medium heat. Sprinkle with flour. Cook, stirring for 2 minutes.
STEP 3 Gradually whisk in stock until combined. Bring to boil. Gently boil, whisking occasionally, for about 4 to 5 minutes, or until thickened slightly. Transfer to a heatproof jug.
STEP 4 Just before serving, pour any resting juices from cooked meat plate to gravy. Microwave on HIGH (100%) in 30 second bursts, until hot. Transfer to a serving jug.
STEP 5 Serve gravy with cooked meat and vegetables.