Bisto Best / Gravy Tips

[ritzbiscuits]

First year using Bisto Best powder. I usually buy the paste, but they didn't seem to have it anymore in Tesco/Sainsburys.

Any tips on using it? I'm roasting a chicken, so in theory could do a combination of the powder and meat juices.

Advice most welcome!

I use this all the time for making gravy. Put 4 heaped teaspoons into a cup, and add a really small bit of cold water. Stir until is dissolves. If you add too much water or hot water it will go lumpy. Have your hot stock in a saucepan, add the bisto and whisk. Then add the meat juices, redcurrant jelly etc. Keep on a very low simmer for about 5 mins and you're good to go. That's what I always do anyway and it turns out yummy each time!

Just to be clear, I only use Bisto Powder, not the granules.

I use bid to granules with the juices from the bird. If you're having Turkey remember to make stock it gives more flavour to your gravy. When we've had bigger gatherings I'd make it by adding flour to the stuff left in the tin and then add the bird juices and stock.

I use bisto best granules. Make a paste with veg water then add meat juices and top up with more veg water and boiling water if needed.
Needs a good stir so it doesn't go lumpy.

Buy ready made true foods gravy- it is the only decent gravy

Other wise- buy a chicken this week- make stock (boil with herbs)- then on the day use bisto powder- add meat juices simmer on stove top or back in roasting tin etc

I always use this for a gravy. Mix 8 heaped teaspoons for every pint you intend to make and make a paste. I use a pint of cold water add the meat juices and the stir in the paste and slowly bring to just boiling, making sure to stir the whole time.
It how my parents always made gravy so have never how to make it any other way

Thanks that's great most appreciated!

I made proper gravy last year but it was a bit watery, even with some cornflour in. I just want as easy as possible this year.

Aaaarrrgghhh! Gravy is so, so easy to make. Stick a sliced onion under your roast so that it burns. Leave it and the meat juices in the pan when the roast is done. Sprinkled in a tablespoon of flour to make a yucky looking paste. Slowly add stock or veg water to it thin out, a bit of sugar, slug of wine and then boil gently until preferred thickness.

Season. Sieve. Serve.

That's it - no E numbers, no preservatives, no MSG. No Bistro.

Add alcohol ( I use sherry)
Lots of it

I make stock from the turkey giblets plus onion etc. the day before.

Then make gravy in the roasting tin once it’s taken out to rest. Stir a little flour into the fat and juices, cook a minute or two, stir in the turkey stock, plus a little trad Bisto powder (not granules) already mixed with water, for colour and seasoning - scrape all the flavourful bits off the roasting tin, bring to boil, taste and adjust seasoning if needed.. Pour into a small saucepan all ready to reheat and decant into gravy boat/jug once everything else is ready.
Sounds a faff but really isn’t at all.