Roast chicken gravy (lemon and thyme)

If you are cooking the lemon and thyme roast chicken first – use this recipe. An alternative is also described in brackets if you are not following this one.

1. Squeeze the lemons from the roasting tin into a pan. (Or squeeze in 1 fresh lemon if not using the above recipe)

2. Add 2 tbsps of corn flour and stir well. Use a whisk if necessary to mix in any lumps

4. Add 2-3 tbsps of roast chicken juices, scraping off the brown tasty bits from the bottom of the roasting tin, trying to avoid getting too much fat. (If you have not roasted a chicken, just add 1 tsp dried thyme at this point)

5. Heat the mixture over a medium heat until starting to simmer. Add 400ml chicken stock (or use some homemade tasty stock instead)

6. Bring to the boil and then simmer until thickened which takes about 10 minutes. Stir regularly

7. Add more corn flour if the gravy is not thick enough by firstly mixing 1 tbsp corn flour with 1 tbsp cold water and then stirring it into the gravy. Again, use a whisk if you need to get any lumps out

If you have made the lemon and thyme roast chicken above, you can also make this delicious soup.