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6 servings, 1/6 recipe each
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For additional flavour, add 12 fresh thyme sprigs to vegetables in pan before roasting.
Pour pan drippings into small bowl. Freeze 10 min. This will allow the fat to rise to the top for easier skimming.
After removing roasted chicken and vegetables from pan, skim 1 Tbsp. fat from drippings in bottom of pan; place 1 Tbsp. fat in medium saucepan. Skim and discard remaining fat from remaining drippings in baking pan, reserve skimmed drippings for later use. Add 2 Tbsp. butter to fat in saucepan; cook and stir on medium heat until butter is melted and mixture is well blended. Add 1/4 cup flour, 1 Tbsp. Lea & Perrins Worcestershire Sauce, 2 tsp. additional fresh thyme leaves and 1/4 tsp. additional black pepper; mix well. Cook 1 min., whisking constantly. Gradually stir in reserved drippings and 1-3/4 cups chicken broth; mix well. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
Prepare using an Anjou pear and/or substituting regular carrots or parsnips for the rainbow carrots.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.