Gravy making

[LaDiDaDi]

I feel like all I post in this section is asking for Xmas cookery advice but never mind, here I go again.

Apparently the gravy I made last year was "awful" according to dp. I'm a veggie btw. I tried to order fresh stuff in a tub with my online groceries but they didn't. I have liquid chicken stock by oxo in a small jar thing and also stock cubes and some other packet thing that claims that I just need to be adding water to it to make the gray. I will be cooking turkey and steaming and boiling veggies. Wine is available to add .

What would you advise?

[TheChristmasArmadillo]

use 1 type of the stock - either the oxo stuff or the cubes. When you are cooking the meat add some extra water round the bottom, pour the juices from that in with the stock. Add 1/2 bottle of white wine and some lemon juice (either half a lemon or the equivilant jif). Thicken with cornflour.

[LaDiDaDi]

Ok, I think it's the stuff around the meat where I'm getting it wrong. How do I not just end up putting fat/oil in?

[thumbElf]

pour all the juices off into a jug and spoon off the fat from the top first. Or rush out tomorrow and buy an expensive fat separator that does the same thing.

[santasinmywaistband]

Take met out of tin to rest.
tip roasting tin to one side and with a spoon skim of the fat from meat juices(throw fat away, or add to roast spuds)
Put tin on hob, allow to boil, add a large spoon of plain flour, stir, ans scrpe all meaty bits with wooden spoon.
Add large glug of wine , then once bubbling add liquid stock and allow to boil and thicken.
Pour into jug

[LaDiDaDi]

Thankyou all very much.

I will report back on Boxing Day .

[Tickle]

or just get dp to be in charge of gravy