Basic Gravy

recipe

Basic Gravy

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If you want gravy for a roast chicken, stuff it with a halved lemon, garlic, herbs or onion - or a combination of all four - to help flavour your pan juices

Ingredients

pan juices from your roast meat
2 tsp plain white flour
stock - chicken, beef, lamb or vegetable, depending on the meat
white (or, if preferred, red) wine
salt and freshly ground black pepper

Cook Time: 10 Total Time: 10min

Directions

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Once the meat has cooked, remove it from the roasing pan and leave to rest. Pour the pan juices into a measuring jug. (To ensure you have sufficient liquid, pour extra stock or, even better, wine over the meat to baste as it cooks.)
Separate the meat juices from the fat. The fat gathers at the top, so the best way is to use a baster to suck out the juices and transfer them to a cup.
Take about tsp of the fat from the jug and return it into the (unwashed) roasting pan. Over a medium heat, sprinkle over the flour and stir with a wooden until it blends with the fat and cooks. It should turn a golden brown colour ? be careful it doesn't burn.
Now add the juices. You probably won't have enough liquid for the amount of gravy you want, so add a little stock and some wine. (If you add red wine for a red-meat gravy, go easy, as too much will turn your gravy pink and ruin the flavour of the juices.) Try to avoid using stock cubes or gravy granules, as these make your gravy very salty. As you stir, scrape off the gooey bits stuck to the roasting pan, as these add yet more lovely flavour. Season to taste.

Source: Terry Farris