PERFECT GRAVY; Once you've roasted a chicken, or a joint of meat, add
stock to the roasting tin and bubble it on a high heat, scraping up all
the lovely bits in the tin. You could also add red or white wine.
Strain it through a sieve, taste for seasoning and serve. If you prefer
a thicker gravy, add a little flour to the tin before adding the stock.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Gravy
Categories: Five, Wine, Sauces
Yield: 6 Servings
1 tb A-P flour
3 tb Wine; white, red, port,
- sherry or Marsala
2 1/2 c Stock; chicken, turkey or
- beef
While your roast is resting, heat the stock in a
saucepan until piping hot and bubbling. Pour most of the
fat off the roasting tin, leaving around 2tbsp.
Take 4-5tbsp cooking liquid from the roasting tin, and
mix it with the flour until you have a thin paste.
TIP: If your stock is a little thin, reduce it over a
high heat to make the excess water evaporate and thicken
the stock.
Put your roasting tin back on the hob, over a medium
heat. If it’s not suitable for use on the hob, pour the
fat, then scrape all the residue into a saucepan. Add
the flour paste, cook it for a few minutes, stirring
well.
Now gradually add the hot stock and the alcohol,
stirring continuously until it begins to thicken. If you
want to make the gravy ahead of time, proceed with our
tip of thickening the stock, then simply add in all the
juices and residue, with the alcohol and jelly, if
using.
Bring it to the boil, then simmer until all the flavours
have come together. Check the seasoning, adding more sea
salt and black pepper if needed.
Transfer the gravy to a saucepan, ready to serve piping
hot, once the roast has been carved.
Serves: 6
By: Jane Curran
RECIPE FROM:
https://www.lovefood.com
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