Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Living off the land in winter
27.07.2017

The life of a farmer revolves around the seasons. Come winter, a certain thriftiness is needed in the kitchen to make the most of meagre produce, writes Paulette Whitney.

Why breakfast isn't the most important meal of the day in Italy
27.07.2017

Italy's claim to being the greatest of the world's cuisines has one key weakness: breakfast. But, argues John Irving, there's more to the story than first meets the eye.

Reasons to visit Los Angeles in 2017
27.07.2017

The hottest spots to eat, drink, play and stay on your next trip to LA, rounded up into one perfect day.

Restaurants with rooms
27.07.2017

Some of Australia's best dining destinations take the hassle out of a weekend stay by offering their own on-site digs where you can hit the hay in style after your meal.

Reasons to visit Canberra in 2017
27.07.2017

Your guide to a perfect stay in Canberra, from where to sleep to the exhibitions you need to check out.

Finalists for Maitre D' of the Year 2018
26.07.2017

The maitre d' is your first introduction to a restaurant - they do as much to create a sense of ambience as lighting, tableware and music. And these three professionals are top of the class.

Finalists for Sommelier of the Year 2018
25.07.2017

Three sommeliers, three different personalities, all first-rate guides to the lists at their establishments. We present our 2018 finalists: Caitlyn Rees, Gaving Cremming and Patrick White.

Where to eat, drink and stay in Victoria's High Country
25.07.2017

From Mansfield to Beechworth, Rutherglen to the King Valley, we've rounded up the places that should be on your radar in the High Country.

Dirty chicken gravy


"Dirty like the colour of mud, and delicious like the greatest gravy you've ever tasted, this sensational sauce has a super-chickeny flavour and just begs to be served with mashed potato," says Llewellyn.

You'll need

6 chicken carcasses 2 heads of garlic, halved 4 onions, halved 2 carrots, halved 2 celery stalks, chopped 2 litres (8 cups) salt-reduced chicken stock 12 thyme sprigs 4 fresh bay leaves To taste: lemon juice 2 dashes of Hartsyard hot sauce 60 gm roasted chicken fat, melted (see note)   Roux 125 gm lard 75 gm (½ cup) plain flour

Method

  • 01
  • Preheat oven to 175C. Chop each chicken carcass into 4 or 5 bits and set half aside. Set half the garlic, onion, carrot and celery aside. Put the remaining chicken bones and vegetables in a large roasting pan. Roast until the bones are a deep, rich brown (about 1¼ hours). Transfer the roasted bones, vegetables and all the fat from the pan to a stockpot. Add stock, half the thyme and half the bay leaves. Bring to a simmer, then cook, uncovered, over low heat for 2 hours, periodically skimming the impurities from the surface. Strain (discard solids).
  • 02
  • Meanwhile, repeat the roasting process with reserved chicken bones and vegetables. Transfer roasted bones, vegetables and all the fat into a medium stockpot. Add the strained cooking liquid from the previous stock, and the remaining thyme> and bay leaves. Simmer, uncovered, over low heat for 2 hours, periodically skimming the impurities from the surface. This is your gravy.
  • 03
  • When the gravy is nearly ready, make your roux. Melt lard in a small saucepan. Whisk in flour, then cook over low heat until the flour starts to turn golden brown (about 15 minutes). Cook for a further 5 minutes; the flour will become fragrant.
  • 04
  • Strain gravy into a smaller stockpot (discard solids). Add roux (it will bind the fats and liquids in the gravy) and cook over medium heat until reduced by half (about 500ml). The mixture should be a rich brown colour and will thicken as it boils; it should easily coat the back of a spoon. Strain into a bowl and season with lots of freshly ground black pepper, a squeeze of lemon juice and hot sauce. Slowly whisk in the chicken fat, and you’re ready to serve.

Note For chicken fat, ask your butcher for 500gm chicken skin, thoroughly rinse and dry the skin and place in a stockpot with 5 litres water. Bring to the boil over medium-high heat, then cook, uncovered, for about 30 minutes until the water has evaporated. The water will break down the skin, the fat will come out of the skin and rise to the surface; the skin will start to brown. Reduce the heat to medium-low and, using a metal spatula, scrape the skin off the base of the pot. Continue to render the skin in its own fat until it becomes golden brown; the fat will remain a liquid throughout. Drain the skin on paper towels; it will become crisp as it cools. Turn off the heat and leave the fat to cool for about 15 minutes. Strain through a fine mesh strainer. Makes about 250gm. This recipe is from Fried Chicken & Friends ($49.99, hbk) by Gregory Llewellyn and Naomi Hart, published by Murdoch Books and has been reproduced with minor GT style changes.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Aug 2015

You might also like...

Winter flavours

recipes

Bodega's fish fingers

Spicy soups from around the world

recipes

Bodega's pork belly and bullhorn peppers

Brussels sprout recipes

recipes

T-bone steaks with garlic buttered mushrooms and mash

Christmas in July recipes

recipes

Sausage rolls

Recipes with lime

recipes

Pork sausage and Swiss cheese on toasted rye with sauerkraut

Rice pudding recipes

recipes

Poached eggs with yoghurt and Aleppo-pepper butter

Warming broth recipes

recipes

Pigeon Hole's gingerbread granola

Best winter breakfast recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×