Jamie's make ahead gravy

[dingit]

Anyone else like to just tip it over his smug head? It keeps cropping up everywhere. Make ahead gravy my arse. Just who can be bothered

I don't understand why it's so onerous to make gravy on the day. Once meat is cooked, out it comes to rest, remove most of the fat, pan on hob, add water from cooking veg, scrape bottom, add a bit of flour, some stock if needed and a glug of wine and it's done. Oh and since when was star anise used in gravy [yuk]?

I may be biased because I think JO is a bit of an arse. He promised threatened to leave the country if Leave won the Referendum and he is still here which makes him look stupid. How long can it take to pack up a few pots and pans?

Ohhhh I'm making this tomorrow for the first time! Will leave out the star anise as I was a bit about that anyway.

Mine is in the freezer too!

The problem with making gravy on the day, for us anyway, is quantity. We all like lashings of gravy, and there is never, ever enough from the juices of a roast. MIL makes lovely fresh gravy, but there's NOT ENOUGH!

If I'm just doing a Sunday roast for us, then it's a bisto job. But that tends to get sniffed at (by the mothers) at Christmas. It has to be Proper Gravy, apparently. So making it ahead works well.

I make it because by the time gravy making comes around I may have had a few glasses of fizz and it's one less thing to get right. You're pretty much there with this recipe. We all love lashings of gravy too Statistically. Anyway, it makes me feel very efficient to have the gravy ready to go!

Have also made giblet stock again to give some volume and to pour over the turkey on Boxing Day when reheating it when we have Christmas Dinner Mark II

I've done it. And will again next time I do Christmas dinner. Saves on hob space and one year I had too much sherry and forgot the gravy altogether.

My sister goes to KFC and buys two big gravy pots every Christmas Eve in unrelated news, we never go there for Christmas dinner

Rorty Belgian and French turkeys don't come with giblets, and as I refuse to pay the price of a frozen Waitrose imported British turkey just to get the giblets, I don't find jazzing up a stock cube really makes the cut at Christmas, as I love the Nigella Lawson allspice gravy. I also can't use my turkey tin on an induction hob, so have to do it in a pan anyway. Was just looking for an alternative that saves me time.

Two words...

Ahhh bisto.

Ok We just had our xmas dinner this evening, and I made it this morning. As i predicted it was quite faffy, tasted quite nice but not a huge difference from our normal , but it was one less thing to think about at serving up time. I think I will do it in future as iit was less stressful.