Making Gravy for Herb Roasted Chicken

Video Transcript

"Okay, lets check our chicken. It's been roasting for just about an hour. Have a look, look at that, beautiful, golden brown. Now what we need to do is check it for doneness. How we do that, I'm going to make an incision right by the thigh. Now if the liquid coming out is clear, that means the chicken's done. If it's bloody that means it needs more time. Okay, I can see the clear liquid. I can also clearly see the chicken meat is flaking, so that's a good indication that the chicken is ready. So, let's remove the chicken from the oven. And what we're going to do is just let the chicken rest for about ten minutes after it comes out of the oven. If you cut into it immediately it tends to lose all of its juices. So you want the chicken to rest that way the juices will settle, and you'll have more tender, juicy, chicken that way. So, let's remove this from the rack, place it on the plate. Now while the chicken's resting, what we're going to do is make our pan gravy. So first we'll remove the rack. Now you'll see there's a fare amount of grease here. So I'm going to pour out the grease, and I'm going to heat up the pan. We're going to add a little bit of butter, flour, and tomato paste. Then once that's cooked into the pan we're going to deglaze it with water and let it reduce, and that will be our pan gravy. We'll season it to taste with a little bit of salt and pepper. Just get the grease, everything else is flavor, so you want to keep that. So I'm going to take this to the burners, heat it up. "