To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock ... Stir in the plain flour, then add ladles of the stock, stirring all the time.
Whisk in the flour until it ... Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy.
This chicken chilly gravy has a burst of flavours and tastes delicious. It is best served hot as an appetizer or with fried rice or noodles. For Marination: Take a large mixing bowl, add chicken ...
(The process of defeathering chickens often removes that yellow membrane; however, if it remains, it — and the talons — can create off flavors in the broth.) Combine the chicken feet ...