Rich sauce bursting with flavour from stock base of aromatics, giblets, roasted meat juices and brandy. This Gluten-free recipe is thickened with Arrowroot.
Gravy is traditionally made by mixing the juices from roast meat with stock. The caramelised sugars from the roasted meat infuse the stock with a rich and intense flavour, and turn the liquid a deep brown colour – the telltale sign of a good gravy. However, the viscosity of gravy is almost as important as the depth of flavour. A serving of thin gravy will not cling to the meat and vegetables, and will simply run off to pool at the bottom of the plate. Gravy is thickened towards the end of cooking by stirring in a starchy paste which absorbs water. This is usually made from wheat flour, which must be cooked off first to remove the raw taste.
Arrowroot powder is harvested from a tuber plant, and makes an excellent gluten-free thickener. It is more or less flavourless, imparts an attractive glossiness to the finished sauce, and thickens below boiling point. The drawback to using arrowroot is that it is more sensitive to heat. If it is cooked at a high temperature, or for too long, then it will break down and lose its thickening properties. This means that arrowroot-thickened sauces cannot be reheated. Arrowroot powder should be added right at the end of cooking, and cannot be added straight into a hot liquid. It must first be whisked into a cold liquid to form a paste – typically 1 part arrowroot powder to 2 parts cold water. The hot liquid can then be poured over the paste, which will very quickly thicken the sauce. Around 1 tablespoon of arrowroot powder (mixed with 2 tablespoons of cold water) are needed to thicken 1 cup / 240 ml of liquid.
|Lip-smackingly gorgeous gluten-free Chicken Gravy|