Roast chicken gravy for 5

Mix the cornflour with its cold water until smooth. Set aside and stir again before using.

Strain the juices from an already roasted chicken into a jug. Keep any roasting-tin residue for deglazing. If using extra chicken stock instead, put it in the jug and skip fat settling and skimming.

Let the strained roasting juices stand so the fat rises while you reduce the wine. Skip this wait when using stock.

Use a hob-safe roasting tin with its browned residue if available; otherwise use a saucepan. Add the wine over medium heat and scrape up any browned deposits.

Simmer for 3–5 minutes, until only a small, concentrated residue remains. Keep an eye on the pan and do not let it dry out.

Spoon the fat off the settled roasting juices, if using them. Keep the prepared liquid ready for the pan.

Add the gravy stock, prepared juices or extra stock, and optional Worcestershire sauce. Bring to a brisk simmer.

Simmer briskly for about 10–15 minutes until the flavour is concentrated and the consistency is close to what you want. Watch the level and avoid reducing it too far.

Strain into a clean saucepan, discarding solids.

Stir the slurry again and whisk in a little at a time, only if needed.

If slurry was added, simmer for 2 minutes while stirring. If no thickener was needed, check the flavour and consistency instead.

Take off the heat and whisk in the cold butter. Adjust with salt, pepper and lemon juice to taste.

Serve hot, or keep over very low heat without boiling again.