Roast chicken and gravy roll

What's not to love about a chicken and gravy roll? Keep this recipe handy for a quick and easy creamy thyme gravy to drizzle over fresh or leftover roast meat.

Roast chicken and gravy roll Credit: Richo's Bar Snacks

• makes

  8

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• ⅓ cup butter
• ¼ cup white flour
• 1 roast chicken
• 100–200 ml roast chicken stock
• 1 tbsp cream
• 1 tbsp thyme
• 8 bap rolls
• potato crisps, to serve

Instructions

1. Gently melt 1 tbsp butter in a heated pan over medium heat. Stir in flour, removing any lumps, until it begins to thicken and becomes light golden brown in colour. 
2. Meanwhile, pull apart roast chicken without breaking it up too much. Remove stuffing and put on a plate with the chicken.
3. Keep an eye on the roux and stir occasionally. When tawny brown, add 100 ml chicken stock, stirring continuously. You may need to add a little more stock, according to preference on thickness and consistency. Stir through thyme and cream.
4. Slice open a bap roll and spread both sides with remaining butter. Add stuffing to base piece, pressing down with back of a fork so it sticks and creates a base for chicken. Add chicken and a 2–3 tbsp thick gravy. Top with bap lid and skewer to keep in place. Serve with crisps.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.