Time to make: 10 mins
(at time of publication)
- 3 tablespoons fat-free juice*
- 2 tablespoons flour
- 1 teaspoon mustard
- 2 cups chicken stock (if you have extra fat-free juice, use this and make up to stock amount)
1 Place juice in a small saucepan with flour and mustard. Mix well.
2 Slowly add stock and cook until thickened. Season to taste. If lumpy, strain before serving.
*Fat-free cooking juice
1 When cooking roast chicken, cut corner off the bag and allow juices to empty into a jug or bowl.
2 Refrigerate juice. The fat will sit on the juice’s surface.
3 Separate fat from the liquid using a fat separator. This has a spout at the base of the vessel (available through kitchen shops). Or pour slightly cooled juices into a strong plastic bag, snip a tiny piece off the corner and allow stock to pour out. Stop pouring before fat comes out.
Nutrition Info (per serve)
Total fat 0g
Saturated fat 0g
Dietary fibre 0g
You can freeze fat-free cooking juice and use it as stock or in gravy.
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