To cancel Christmas since I can't even make gravy :(

[Acunningruse]

Tried to make Jamie's Get Ahead Gravy to go with today's roast Asia rehearsal for Christmas...what a disaster it took hours in the oven, the veg was still hard after an hour and 30 minutes, then when I transferred it to the hob (as per recipe) all the juices evaporated. I added flour and water then tried to pass it all through a sieve but it was so lumpy all that's passed is basically chicken flavour water with lumps in (not envy)
It in no way resembles gravy, at best it might be a chicken stock but I am so fed up after 4 hours and my house reeking of chicken juices I am tempted to throw it all in the bin.

Does anyone have any tips for gravy I can make ahead that will actually work? Otherwise it's Bisto

Making gravy is for people who are too snobby or too daft to buy Bisto.

Making gravy ... faff. Get bisto, follow instructions, and augment with juice of your meat.

... and have a wine

I’ve made th JO gravy and loved it. When it went wrong, I chicked everything back in a stock pot, boiled it up, mashed it with a potato masher, reduced it, chucked in a load more red wine, simmered some more and then put it through a sieve. It was amazing. If it still isn’t working for you, bin it and buy ready made.

Bisto Best with some meat juices mixed in, makes a perfect gravy in this house.

P.s. if you Mash it, take the star anise out. That was a touch strong when I forgot. Family grimaced a bit.

For Christmas, we buy tubs of ready-made gravy from Waitrose (I'm aware how 'Mumsnet' that sounds). If we're feeling energetic, we chuck in some extra juices from the meat.

I can make proper gravy. But rarely do cos it's a bloody faff.

Tescos finest in pouches is lovely, as is the normal m and s chicken gravy, but we didnt like the posh turkey one, tasted quite processed.

The J O get ahead gravy is a faff but am not sure you have followed the recipe properly. How high did you have the oven? There should have been quite a bit of juice and you should really deglaze the roasting tin. Did you use chicken wings? Or I have used legs before when I couldn't get wings.

But if you arent confident either keep practising or just buy it in! There is absolutely no shame and a good shop bought is a 1000 times better than rubbish homemade or bisto.

Yes cut the star anise. It makes the gravy taste like medicine.

I never add the star anise either.

I never make gravy from scratch.

DP makes fab gravy, so I flatter him into doing it.

Life's too short for 2 hours worth of gravy making! I just use meat juices and veg wAter and bisto.

I have done the boiling of stock. The flour. The juices. The sieve..
such a hassle!

I love gravy. Absolutely love it with roast potatoes. I finally asked my chef relative who just crack out of the bisto, or similar, mix with a little cold water first, heat and combine wiht the juices without fat, plus carrot boiled water and if you want add wine or cream for luxury.

Buy it in a sachet - Tesco's finest or M&S are lovely, probably others are too. Life's a bit too short for starting from "put the bones in the pan with water and a bouquest garni" or whatever!!

I always use instant for roasts, but I suppose ready made fresh packets of gravy in m n s etc would be good.
This is how I used to see my mum make gravy - take meat out of tray put tray on hob and gravy powder (not granuals but gravy browning? I think it’s called? And thicken with cornflour ( mix cornflour with water to smooth paste first.

Stuff the gravy. Have egg and chips for lunch and get straight onto the chocolate. Anyone who objects can take over the cooking.

If you really want homemade ahead of say use the slow cooker with lots of stock over the veg and chicken pieces then season, thicken and freeze

The have egg and chips on Christmas Day brigade have turned up

Poultry gravy. Anybody's finest will do. Add a splash of wine or sherry.

My gran always made Espagnole sauce to go with turkey because the bird was so bland years before pigs and bacon though.

I find gravy making quite therapeutic. This is what I used to do. Cover giblets with cold water, add an onion halved, two carrots, any herbs you have lurking, black peppercorns. Simmer for about three hours. Remove gibs, scrape off meat and chop and serve to cats.

Strain and reserve liquid.

When turkey is cooked pop on carving tray. Drain fat from tin and reserve juices. Sprinkle a tbs of flour into roasting tray and let it gently cook. Add turkey liquor slowly - to make a not thick gravy, stirring and crunching in any crispy, skinny bits. Add glass of wine - something like wolf blass (rich and buttery) and a tsp of cranberry sauce. Run it through a sieve and pour into gravy boat. Zap in microwave when everything else is on table.

I also work in a kitchen. At home I use gravy made with bisto poured in to the roasting dish on the hob to thicken up & get all the flvour from the crispy bits.

I have never ever made gravy from scratch, neither have I ever worked in a kitchen that does.

For bulk gravy making use Maggi powder, ignore the instructions saying to whisk into boiling water. Dissolve in cold water then add to pan of boiling water with veg stock and meat juices. Whisk like your life depends on it for 30 secs, simmer for forever, adding anything else that is tasty that happens to be around.

That's why shops sell fancy stuff in tubs at Christmas !! Just heat it up

If I was doing a Xmas dinner I think I would buy the ready made stuff in a sachet or tub. Bet it works out cheaper as well. Also get other ready made bits to make it easier.

M&S do a great fresh Turkey gravy, best one I've tasted.

Thanks all
Can't believe how emotional a pan of chicken flavour vomit has made me
I keep thinking I wish my Grandma was still well enough to ask her, she always made the most amazing gravy. Yorkies, scallions and gravy, all cramped round a table in her living room. I guess I just want my children to grow up with memories like those but given they are currently age 2 and 6 I imagine gravy fairly low on their immediate priority list this Christmas
Thanks for links and tips, I'll look through them now.

Christmas dinner is no different to a roast chicken dinner. One of the easiest meals to do.

For gravy, make sure you have a good stock. Follow Mary Berry gravy recipes. Make it thinner that you think you will need, then let it reduce for a while and it will have a very good flavour. I have never used Bisto or the like.

For roast potatoes, par boil for 10 mins, then you have fluffy roasts. Heat the pan with olive oil, butter or fat in the pan. Put the potatoes in when the pan is hot.

Get your gravy from KFC and give your dc the best gravy ever invented. They will love you for it