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

I've never had a problem with the get ahead gravy. I don't use the star anise though.
I usually make that and freeze it then on the day add the giblets, an onion and a carrot a blob of red currant jelly, a teaspoon of marmite and some bay leaves and simmer while the veg etc cooks.
Then deglaze the turkey tin with some white wine and cornflour and add the gravy mix stirring until thickened.
Before I'd heard of the Jamie recipe I just used a veg stock melt with the onion, carrot etc, the giblets give a lovely flavour.

If it’s any consolation, I made Jamie’s gravy and I also had a shop bought one. Did a taste test on the day and no one could tell the difference.

I have never bothered making gravy again and actually prefer bisto .

My Xmas dinner is fab, even though I do say so myself!

We love Jamie's gravy, make it every year.

I make this gravy every year, it's delicious. I think I'll do it next weekend.

Jamie Oliver is pure evil and his recipes are shit.

I use gravy granules,stock cube,juice o the meat and some tomato puree.Always turns out nice

I just do flour and fat ( butter or a bit of oil from the meat ) cooked together for a few minutes.
Chuck on the stock slowly either fresh or from a cube and any juice you seperates from the fat in pan.
And er..that's it. ..

I've used the range from Cook in the past and found it to be easy and tasty - they even do gravy .

www.cookfood.net/menu/christmas

I bought the stuffed crown of turkey, stuffing, pigs in blankets and red cabbage. The only thing I probably wouldn't recommend would be the stuffing as it was a bit rich for me.

Pouches/tubs of ready made gravy are too salty for me. I use gravy granules but instead of adding water I use a mix of veg water/meat juices/wine all boiled for a while before adding to the granules. I also use mostly frozen veg. Always home made roasties and Yorkshire pud though.

I am not one to boast (well that is obviously untrue as I’m about to boast) but my roast dinners are the best I’ve ever eaten. I hardly ever have to do basic decorating or home maintenance as friends/family members will happily volunteer their services for a roast dinner at the end of the day.

For years I believed my family had a secret recipe, then finally after DD was born I was allowed to know...

What you do is pour some meat juices in the saucepan, you make much noise about adding the vegetable water slowly and taking it in turns to stir, secret recipes etc, everyone is banished from the kitchen, you pour a drink and relax for 10-15 minutes then whack in some bisto.

I buy a fancy ready made one from the butchers. Life is too short to stuff a mushroom (or whatever that 70s feminist book was)

That Jamie make ahead gravy recipe is rubbish. It is like some sort of chicken and veg sauce at best but not a gravy.

Buy the best quality gravy you can or give it a shot making on the day with the readymade as back up.

Take what is left in the pan, skim off some fat (there are special jugs that do this for you), but leave a bit in. Add flour and stir, brown it a bit and then add water or chicken stock. You could buy good quality chicken stock or make your own (boil a chicken carcass with an onion and a carrot on low for a few hours - remove the stuff and you have stock). Salt and pepper and you are done.