All pan juices
2.5 cups chicken broth/stock
2 tbsp coconut amino’s
2 heaped tbsp tapioca flour
- Once cooked, remove the roast chicken and any vegetables from the oven pan. Place the pan on the gas or cook top and turn it onto a medium heat.
- Using a whisk, loosen off all the ‘gnarly’ bits off the bottom of the pan and mix through the pan juices. It may seem a little oily, but remember I don’t add any oil to my roasted meat, this is all natural animal fat and will give the gravy a lot of flavour.
- Add the chicken broth/stock and coconut amino’s and stir it through well.
- Bring to a simmer. Let cook for about a minute.
- Add the tapioca flour and mix through with the whisk. It will appear lumpy, but just keep stirring and don’t worry about the lumps.
- Cook it for a further minute, to cook the flavours through and avoid any flour taste.
- Place the gravy from the pan into the Thermomix jug. Process it on speed 6 for 15 seconds. It will come out looking like a rich gravy with a smooth consistency.
- Pour your delicious gravy into a judge to serve.
NOTE: If you don’t have a Thermomix (or equivalent), then you can pop it into a food processor, blender or use a stick mixer. It needs to be mixed at speed to get the smooth consistency, so you may need to add a small amount of time if using other processors.