Roasted chicken, broccoli, gravy and rice

Roasted chicken is something I usually make in the oven, as opposed to my faux roast beef, made in the sous vide. And I usually start very early, around lunch time, because after roasting the chicken my last step is to make chicken stock, and it's just way too late when I'm done with everything. I cut up the breast meat for the roasted chicken into 5.0 oz. servings for chicken and gravy. I usually cut up the remainder in to 3.2 oz. servings for chicken stir-fry (such as chicken with snow peas), and sometimes 3.0 oz. servings for chicken salad, prepared like tuna salad . The chicken reheats from frozen very well in the sous vide: 45 minutes at 160°F.

Sometimes I'll have the original gravy vacuum sealed in the refrigerator. Sometimes it's vacuum sealed and frozen, though frozen gravy is tricky. You have to defrost it, 1 to 2 hours in cold water, then cook it on the stove for several minutes until it's no longer lumpy, but even then it's not perfect. 

Another alternative is my quick pan gravy:

Heat 8 oz. of water in a sauté pan on the stove.

Add 0.4 oz. More than Gourmet chicken stock concentrate. This real reduced chicken stock with no fillers or salt - completely the opposite of bullion cubes! It's a refrigerated gel that keeps forever, unlike packaged stock, which only lasts a week after you open the package. Bring to a boil and completely dissolve.

In a container add 8 oz. of cold water. I like to use a 16 oz. Pyrex measuring cup. Add 1/4 cup of flour and thoroughly mix so there are no lumps.

Add the flour and water slurry to the stock and bring to just under a boil. Reduce the heat and cook for at least 5 minutes. 

Add salt, freshly ground black pepper and soy sauce.

For the broccoli, cut into small pieces. Add to a bowl, rinse, drain, add a little water back in, cover with plastic wrap and microwave for 1:20.

For Japanese white sushi rice, stored in the refrigerator, plate one serving, cover with plastic wrap and microwave for 0:40.