Friday, 24 July 2009

Home-made gravy

So this, according to my other half is how you make home-made gravy.

Roast some meat (Chicken, or beef or lamb).

Once the meat's finished roasting, remove the meat to allow to rest (very important, he stressed).

Get rid of as much fat as you can from the roasting tin but not all.

Chop up onion, celery and carrot into small pieces.

Put the roasting tin on the hob.

Throw all the chopped up vegetables into the tin and fry with the fat and the juice from the meat.

Pour a dash of red/white wine into the tin (optional)

Get some good quality stock (from boiling chicken bones or meat bones like beef or lamb, but if you are lazy, use a stock cube mixed with water if you have to but it won't be as good) and add to the roasting tin.

Let it boil for 5 or 10 minutes and then you sieve the liquid and mash the vegetables through the sieve which works as a thickening agent.

And that's real gravy !! Sounds simple, doesn't it?

Hope that helps Doria.


Doria Robert Kawen said...

ohh..thanks..i'll definitely try the recipe.thanks a lot!!yay!

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