Ingredients
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cooking juices from a roast up to 1 litre (13⁄4 pints) Chicken broth
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1 tbsp plain Flour
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120 ml (4 fl oz) dry White Wine
Directions
Gravy is something that so many people worry about. It’s too easy to give up and buy a tub of gravy granules. Please, we implore you, don’t do that. It’s revolting. Really, it is. And, we promise, just follow these instructions and your home-made gravy will be divine.
Steps
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1
Done
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Lift the roast out of the roasting tin without piercing the skin (I do this with a chicken by sticking a wooden spoon into the cavity and letting all the juices from the insides pour into the tin). |
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2
Done
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Tilt the roasting tin and spoon off most of the fat from the surface of the juices, reserving 1 tbsp. |
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3
Done
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Remove any veg and garlic you used from the tin with a slotted spoon and blitz them in a blender until smooth. Pour into a measuring jug and top up to 1 litre (13⁄4 pints) with stock. |
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4
Done
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Place the roasting tin over a medium heat with the reserved fat, and scrape up the yummy bits from the base. |
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5
Done
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Then sprinkle in the flour and, using a whisk, whisk briskly over a medium heat. |
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6
Done
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Now, still whisking, pour in the wine or sherry, and cook for 30 seconds, still over a medium heat. |
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7
Done
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Finally, pour in the blended veg and stock mixture, and keep whisking until the gravy is nicely blended, smooth, and thickened. Keep warm until ready to serve. |
