Christmas Day gravy NOT NOT NOT Jamie Oliver

[MrsKingfisher]

Had to put not 3 times because someone will suggest his disgusting get ahead gravy!

Either own recipe or shop bought if it's NOT Jamie's, which one do you love?

Those talking about freezing roast chicken gravy have just reminded my
E to take out the leftover turkey gravy from last Christmas for tomorrow's Thanksgiving turkey dinner. I have time to enjoy making it on Christmas Day, but thanksgiving is a roast breast of turkey after a working day, so I go for simplicity. And there's usually enough leftover, just about, either for thanksgiving, or another "reheated leftover frozen turkey in gravy" dinner during the year.

Jamie's has star anise which is rank

It's ok without, but not much better than a stock cube

Got to be Delia in my house - uses the giblets if you get them with turkey. Amazing!
www.bbc.co.uk/food/recipes/gravy_2812 (I add a carrot to the 'stock' part)

See this link for Delia's gravy, can be used for any joint of meat

Dh usually does a variation of the Hawksmoor bone marrow gravy but we have beef for Christmas Day so probably not helpful.
Although if anyone is in the market for a good flavoursome beefy gravy, this is well worth the effort (actually I have no idea how much effort is involved, I order what I’m asked to and then eat the end products, I don’t cook ).

We just make our own on the day using the meat juices. Some years ago when my girls were small and I was keeping it easy and quick I’d buy it ready-made, usually from Morrison’s because that was the nearest supermarket to me. I bought their ‘the best’ version and it was always perfectly nice.

@orangenasturtium

This year I am contemplating just making roast chicken next weekend and making gravy then and freezing it...

Great minds think alike... @tentative3 [grin[

I'm going to do roast chicken this weekend and try the Gordon Ramsey recipe above - failing that it will be JO Awithout star anise.

Oh god. Gravy gate. I have a major major major love for bisto chef specials gravy and just in time for Christmas it appears to be no more. I’m devastated. Never made gravy in my life so looking for acceptable replacement which so far is not happening!

I do the Delia gravy. Perfectly easy. I’ll use chicken stock from the freezer. The great thing is you can make and strain then leave on the lowest smallest ring whilst you get on.

Xoxo The Asda extra special Chicken gravy is not bad if that helps.

@xoxogossipgirl2020 'gravy gate'

The Schwartz packet mixes are lovely!

I actually get quite fired up about stupid things like this 🤣 it’s bothering me!!!!! I’m currently in the midst of gravygate, squishmallowgate and asdagrinchpyjamagate 😤😤😤😤

I do a cross breed gravy. Firstly I make stock from the giblets ,pepper corns, bay leaves and a carrot. Then I add the juices from the bird. Mix the two together and chicken with gravy granules.

I cook chicken on a trivet of carrots, onion and celery. When chicken is cooked, I remove it to rest then add flour to the veg and meat juices in the pan, add a jug of chicken stock, 2 tablespoons of wine and a dollop of cranberry sauce ( or red onion chutney). Mash up a bit. Simmer then strain. Bloody lovely!

I also have a jug I use to strain gravy which is v useful. And you can keep the leftover veg to use in stock.

Thicken not chicken. I hate this autocorrect, it changes words.

Ive also found a way to make Brussel sprouts taste nice...and I have always hated Brussel sprouts!

I like Lidl's own brand chicken granules - the gravy is quite tasty. DH doesn't like gravy so I don't faff about making it from scratch when it's just for me.

I simmer the turkey giblets the day before, with onion, celery, carrot, a sage leaf or two, etc.to make the turkey stock.
Once the turkey’s out of the oven to rest (usually for an hour) I make it in the usual way in the roasting tin, stirring flour into all the juices and bits, then stirring in the stock. I add a little Bisto powder (not granules) mixed with cold water, for colour and seasoning, but will taste and adjust if needed.
It then goes in a small saucepan, all ready to reheat and decant later,
It’s always popular - there’s hardly ever any left..

I normally make my own gravy but I don’t make it on Christmas Day. A few years ago I tried my local butchers gravy and I use that for Christmas Day then make some in the evening which is used on the leftovers for the next couple of days. We have homemade Cranberry Sauce and Apple Sauce (which is a local thing) which I make in advance.
I make my own like Gettinglikemymother without the Bisto and adding wine.

Heston Blumenthal's. Buy it from Waitrose or they have his recipe on their site.

I tend to roast meat in the slow cooker.

When it is taken out to rest I use the fat left for the gravy - depending on how much there is I pour off some of the fat. If I was doing a turkey in the oven I would add it to the slow cooker.

You also need, a whisk, boiling water (from vef or kettle) plain flour stock cube (I love oxo so use that even for chicken).

Sprinkle flour intot he fat and whisk, you will have disgusting looking blobs of flour and fat, but don't worry.

Sprinkle in the stock cube, add water and whisk, whisk a lot, you want there to be no lumps.

You can throw other things in like a glug of wine, black pepper, brown sauce (I don't do this because I hate it)

If I'm roasting meat in the oven then the slow cooker gravy can be done early and left to stay warm.

Bisto best with a bit of frozen onion stirred in 😂

Veg stock
Meat stock
Gravy browning
Cornflour

Well we’ve got bistro gravy granules.