Digital Spy

Search Digital Spy
 

DS Forums

 
 
 

Gimmie Gimmie Gimmie Gimmie Gravy tonight


Reply
Thread Tools Search this Thread
Old 21-04-2013, 18:03
Billy_Value
Forum Member
 
Join Date: Apr 2010
Location: I've Retired to Bedlam, Bye
Posts: 11,249

do you make your own gravy, if so how do you do it?
Billy_Value is offline   Reply With Quote
Please sign in or register to remove this advertisement.
Old 21-04-2013, 19:09
Elanor
Forum Member
 
Join Date: Oct 2003
Location: Derbyshire
Posts: 12,213
I love making gravy. It's never quite as good as my mum's gravy, which is the BEST FOOD ON EARTH BAR NONE, but it's still pretty good.

I only ever make gravy for chicken. Roast a chicken (with an onion, a quartered lemon, some garlic and a stock cube inside it), then lift it out and let juices drain. Then stick tray on the hob and heat, add some flour and cook it out, add a bit of water (and/or white wine) and cook a bit more. Season if necessary and that's it.

I love to spread cold gravy on bread the next day too, to make a leftover chicken sandwich. Yum.
Elanor is offline   Reply With Quote
Old 21-04-2013, 19:30
SeasideLady
Forum Member
 
Join Date: Aug 2009
Location: Aberdeenshire
Posts: 12,743
Just made a full roast chicken dinner for us all, so made the gravy from the meat juices. Drain off nearly, but not all of the fat from the roasting tin into an old mug. Put the tin back on the hob and stir in a heaped wooden spoonful of plain flour, scraping up all the crusty bits of residue as you go. After you've done this you end up with a thick roux to which you then add about a pint of stock. Stir it all the time over a low heat, until it starts to bubble. I added a drop of gravy browning, a splash of wine, and after the carrots and cabbage were done I added some of their cooking water to the gravy as well. Check for seasoning and there you go - plenty of fab gravy for four with some left over to freeze. The fat that you pour off into a mug at the start - let it cool, cover with clingfilm and store in fridge. Use it to fry eggs, onions etc. - adds extra flavour and keeps for ages !
SeasideLady is offline   Reply With Quote
Old 21-04-2013, 19:38
swingaleg
Forum Member
 
Join Date: Nov 2002
Posts: 64,202
I make it in the sense that I put the Bisto Best into a cup, pour on boiling water and stir it

To be fair though I use the meat juices instead of water if I have any juices, eg from a roast
swingaleg is offline   Reply With Quote
Old 22-04-2013, 09:57
Toby LaRhone
Forum Member
 
Join Date: Mar 2013
Posts: 1,280
If you're prepared for a bit of effort this recipe is superb.
We made it in advance at Christmas, loved it so froze some for Christmas Day (I got a pack of wings from Sainsburys.)
My only caution - star anise may not be to everyone's taste.
It's just a hint and omitting it won't harm.
Recipe:
http://www.jamieoliver.com/magazine/...et-ahead-gravy

Or video:
www.youtube.com/watch?v=lnP1m6N2IiM
Toby LaRhone is offline   Reply With Quote
 
Reply



Thread Tools Search this Thread
Search this Thread:

Advanced Search

 
Forum Jump


All times are GMT +1. The time now is 13:50.