Time to make: 10 mins
Total cost: $ 0.30 / $ 0.05 per serve
(at time of publication)
Nutrition Info.(per serve)
- 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)
Total fat 0g
Saturated fat 0g
Dietary fibre 0g
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
You can freeze fat-free cooking juice and use it as stock or in gravy.
1 Refrigerate cooking juice from chicken in a jug or bowl. The fat will sit on the juice’s surface.
2 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.