Gravy?

[BaronessBarbaraKingstanding]

How do you make it?

i've always just used granuales, bisto type, and then added the meat juices. is thsivery wrong?

i watched Jamie Oliver lats night and he made it by makimg and mashing cgicken wings and stuff,ame me think I've been doing it very wrong.

how do you do it? how should I do oit?

My method is similar to Jamie's. I always pop a roughly chopped onion, celery stick,and carrot in the roasting pan with my beast or fowl. When the roast is cooked, I remove it for resting and skim off the fat from the juices left in the pan. I then bring the juices up to a simmer and, depending on the joint and/or my mood, I add about 1 tablespoon of flour to thicken. I then add either stock or wine or a bit of both until I get the right consistency. I also add a blob of some sort of complementary condiment for extra flavour (eg. red currant jelly for lamb, cranberry sauce for turkey etc). Finally, I pour any juices released from the resting roast and strain into a warmed gravy jug.

1. About halfway through the cooking, tip the roasting tray and get the fat juices in a jug. If you stick sausages in the tin with the chicken/turkey you get more stuff - ditto sticking some lemon/garlic in the cavity.

1. The juices and oil will separate in the jug - use some of the oil to make a paste with flour in a saucepan.

3.Very slowly add the juices, a glass of wine and some good quality stock (wether bought or from boiling giblets etc). Bring it to boil then simmer for a bit. If you've got floury lumps at this stage, sieve it into another pan.

1. Tip the roasting tray again later on and add whatever you get.

1. When you're finished roasting, take the bird out of the pan and put the pan on the hob. Add some more stock and/or wine and scrape like a madwoman. Add the stuff you get up into the saucepan of gravy.

1. Bob's your uncle

I'm like mussy. At the end of the cooking, out with the roast, then put the whole tray on the stove with some heat underneath.

Add some hot water,
red wine
a tablespoon of flour mixed with water to a cream consistency

Keep whisking while it heats and thickens
Season well. Pour into warmed jug.