Earlier this year I was working on an article about the differences between Swiss Chalet and St. Hubert’s iconic sauces. As part of the interview, I asked Chef Charlotte Langley, a professional chef who studied at the Culinary Institute of Canada PEI, to create a chicken gravy recipe that would appeal to fans of both sauces.
Unfortunately, the article was never published due to staffing changes at the company. I felt really bad that Chef Langley had gone through the trouble of putting together a recipe that ended up not being published.
So I asked if I could publish her recipe on my blog, since she owns the rights to the recipe, and she said yes!
This gravy is a happy medium between Chalet Dipping Sauce, which Chef Langley says has “strong notes of cinnamon and clove”, and a saltier dark chicken flavour, and St. Hubert sauce, which is “thin and rich with mild spices, including mustard and thyme notes”.
This rich, flavourful gravy is the best of both chicken gravy worlds!
Chef Charlotte Langley’s Chicken Gravy
- 3 chicken carcasses
- 3 duck carcasses
- 6 tbsp butter
- 1 large sweet onion diced
- 3 cloves of garlic
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp mustard powder
- 1 tsp summer savoury
- 1/2 cup of tomato paste
- Salt & pepper to taste
- Worcestershire sauce or soy sauce to taste
Preheat your oven to 350°F.
Crush the carcasses up as much as you can to create the most surface area for caramelizing.
Roast the bones on parchment paper in oven until very dark, approximately 3 hours.
Placed roasted bones in a thick bottom (ovenproof) pot and cover with cold water.
Set your oven to 185°F and place the bones in to cook slowly overnight. In the morning, you will have a crystal clear bird stock and your house will smell great. Strain the stock through a fine sieve, and set aside.
In a saucepan, sweat butter, onion and garlic. When they get a nice amount of colour, add flour and make a roux. While you are doing this, add the garlic powder, onion powder, mustard power and summer savoury. Work this into the mix and absorb all the fat in the pan with the flour.
Add the tomato paste and the strained stock. Reduce heat, and whisk to combine.
Continue whisking slowly, while gradually increasing the temperature, until the gravy starts to thicken. Let it simmer and bubble for around 15 minutes to cook out the floury taste.
Season with salt and pepper, and a couple of splashes of Worcestershire sauce or soy sauce.
Drown your chicken in this gravy and enjoy!
Recipe NotesYou can cut the amount of bones used to 1 large bird carcass. However, good-quality butcher shops usually have bird bones available to purchase.
This is not a sponsored post.