Traditional chicken gravy

• meat juices from roasting a chicken
• 30 g/1 oz/¼ cup plain

After you have roasted the chicken, remove it from the roasting tin, cover and leave in a warm place while you make the gravy.

Put the roasting tin over a medium-high heat and bring the juices to the boil. Whisk in the flour and cook for 1-2 minutes, whisking or stirring continuously, until thickened. Whisk in the port and stock, then the sugar and bring to the boil.

Deglaze the