Discussion
Drain off pan juices.
Stir in small amount of flour into the fatty bits left and let it cook out a bit.
Gradually return the pan juices, plus some stock or water and whisk until it's thickened.
Season.
Strain if can be arsed. Mostly I don't.
A tip for adding flavour is to include a tasty vegetable or two in the base of the pan while your beast is roasting. An onion and a celery stick at least; the frondy top of a fennel bulb with chicken, beef or pork.
Stir in small amount of flour into the fatty bits left and let it cook out a bit.
Gradually return the pan juices, plus some stock or water and whisk until it's thickened.
Season.
Strain if can be arsed. Mostly I don't.
A tip for adding flavour is to include a tasty vegetable or two in the base of the pan while your beast is roasting. An onion and a celery stick at least; the frondy top of a fennel bulb with chicken, beef or pork.
The more things you've cooked in the roasting tin the better when de-glazing so I keep roasties, meat, parsnips etc all in the same pan to benefit the gravy. Also chuck half an onion in the same roasting tin for flavour... seprating everything out in different dishes will impede the quality of your gravy.
I keep a tray of white wine ice cubes especially for chicken gravy and add two each time. Always have a bottle of red open so just a slosh and some mustard for beef. Pork gets a slosh of apple juice and a teaspoon of wholegrain. Lamb gets some redcurrent jelly and rosemary added from the roasting tin.
Always flour, never cornflour.
Good quality stock.
Reckon a good gravy is the most important component to a roast second to cooking the meat appropriately.
I keep a tray of white wine ice cubes especially for chicken gravy and add two each time. Always have a bottle of red open so just a slosh and some mustard for beef. Pork gets a slosh of apple juice and a teaspoon of wholegrain. Lamb gets some redcurrent jelly and rosemary added from the roasting tin.
Always flour, never cornflour.
Good quality stock.
Reckon a good gravy is the most important component to a roast second to cooking the meat appropriately.
First, always cook the meat with some roughly chopped carrot, onion and garlic under it.
Make up 1litre of knorr stock pots (chicken/beef/lamb as req!)
Put the pan on the hob and add a good slug of wine, crush the veg in the dish with a masher and heat to reduce a little.
In a pan, melt some butter and then add plain flour, make a roux (is that the right word?) using the stock. Then add the juice from the pan, then add in any juice from the meat as it's resting. Heat through and you're done.
Makes awesome gravy!
Make up 1litre of knorr stock pots (chicken/beef/lamb as req!)
Put the pan on the hob and add a good slug of wine, crush the veg in the dish with a masher and heat to reduce a little.
In a pan, melt some butter and then add plain flour, make a roux (is that the right word?) using the stock. Then add the juice from the pan, then add in any juice from the meat as it's resting. Heat through and you're done.
Makes awesome gravy!
Pretty much the same as Mobile Chicane.
I dont like wine in gravy at all , one thing i always do is to roast the meat on a big pile of chopped onion in the roasting tin. the onions caramelise in the meat juices and make for a wonderful onion gravy thats perfection with a yorkshire pudding. I have been known to use bisto granules to thicken too (yeah i know, burn me at the stake
) but now i tend to add the flour to the residual fat .
I dont like wine in gravy at all , one thing i always do is to roast the meat on a big pile of chopped onion in the roasting tin. the onions caramelise in the meat juices and make for a wonderful onion gravy thats perfection with a yorkshire pudding. I have been known to use bisto granules to thicken too (yeah i know, burn me at the stake
) but now i tend to add the flour to the residual fat .I quarter an onion and bung it in the roasting dish with the meat. When the meats cooked take it out and put in on a plate/board to rest, and put the roasting dish on the hob. Bit of wine to deglaze, and then add some water, preferably what you've boiled some of the veg in but we tend to steam or roast most of our veg so it tends to be from the spuds. sometimes pour off a bit of fat at this point it it's a particularly fatty meat. A bit of cornflour mixed with water to thicken, or use 00 wheat flour if you're anti cornflour. By the time the meat's ready to carve there's usually bit more juice on the plate so I tip that in to the pan too. Sieve the gravy in to a jug, can pour off some fat here if you want or just stir it in before you pour.
evilmunkey said:
Pretty much the same as Mobile Chicane.
I dont like wine in gravy at all , one thing i always do is to roast the meat on a big pile of chopped onion in the roasting tin. the onions caramelise in the meat juices and make for a wonderful onion gravy thats perfection with a yorkshire pudding. I have been known to use bisto granules to thicken too (yeah i know, burn me at the stake ) but now i tend to add the flour to the residual fat .
my mum used to thicken the gravy using yorkshire pud batter. so good i used to drink it by the mugful when i wer' a lad. I dont like wine in gravy at all , one thing i always do is to roast the meat on a big pile of chopped onion in the roasting tin. the onions caramelise in the meat juices and make for a wonderful onion gravy thats perfection with a yorkshire pudding. I have been known to use bisto granules to thicken too (yeah i know, burn me at the stake
) but now i tend to add the flour to the residual fat .Put the roasting tin on the hob and get all the burned on bits off for fullest flavour. Add some water, flour if it needs thickening though best if you can just boil it down to the right thickness with some vegetables. Onion, bit of garlic if it's lamb. Sometimes add a bit of fresh cream at the end too, especially nice with beef.
Depends on the meat I have roasted as to what goes in the gravy.
I use the same technique as MC, meat roasted on a trivet of onions/carrot/celery, mulch some of it down in the roasting tin, strain off any excess fat, deglaze the tin with the wine or stock, add flour, stir together over the heat, strain if I can be bothered.
For chicken: White wine, chicken stock, fennel tops.
For lamb: port, chicken or lamb stock, sometimes a clove or two of roasted garlic puree.
For beef: red wine (reduced to 1/2 original volume, tablespoon of redcurrant jelly
I use the same technique as MC, meat roasted on a trivet of onions/carrot/celery, mulch some of it down in the roasting tin, strain off any excess fat, deglaze the tin with the wine or stock, add flour, stir together over the heat, strain if I can be bothered.
For chicken: White wine, chicken stock, fennel tops.
For lamb: port, chicken or lamb stock, sometimes a clove or two of roasted garlic puree.
For beef: red wine (reduced to 1/2 original volume, tablespoon of redcurrant jelly
I roast a quartered onion, roughly chopped carrot or two and some garlic cloves in their skins with the meat.
Once it's done pour off excess fat, add flour and make a roux (or just deglaze if using white) add a good glass of red, add some stock, squeeze the roasted garlic out if its skin and reduce/cook. I don't use flour with white.
Extra flavours depend on my mood and the meat, herbs, redcurrant jelly, mustard, mushroom ketchup, even marmite
Once it's done pour off excess fat, add flour and make a roux (or just deglaze if using white) add a good glass of red, add some stock, squeeze the roasted garlic out if its skin and reduce/cook. I don't use flour with white.
Extra flavours depend on my mood and the meat, herbs, redcurrant jelly, mustard, mushroom ketchup, even marmite
1. From the roasting tin srain off most of the fat but not all.
2. Heat up on hob and then deglaze with wine, a glass or so should do.
3. Add a generous knob of butter and melt.
4. Add plain flour to suit to make a roux, cook through.
5. Add stock (I use Knorr but the Aldi stuff is quite good)gradually (ensures no lumps) and whisk in by hand.
6. Simmer to cook through and reduce if required.
You can roast veg/onion/garlic under the meat if you wish and mash in at stage 3. I would strain the gravy before serving if I did this.
2. Heat up on hob and then deglaze with wine, a glass or so should do.
3. Add a generous knob of butter and melt.
4. Add plain flour to suit to make a roux, cook through.
5. Add stock (I use Knorr but the Aldi stuff is quite good)gradually (ensures no lumps) and whisk in by hand.
6. Simmer to cook through and reduce if required.
You can roast veg/onion/garlic under the meat if you wish and mash in at stage 3. I would strain the gravy before serving if I did this.
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