Decent gravy please.

Pink.

Hi Alibobsy,

Your stock should make lovely gravy. Normally I make gravy by using the deglazed juices from the roasting pan...but if you haven't had a roast, stock is a good way of making a tasty gravy.

Put the stock into a saucepan, add any water leftover from steaming the veg as this will add taste and nutrients. Sometimes I add a stock cube as well for more flavour. Taste it and season it....you can add almost anything for extra flavour, pepper, worcester sauce, a glug of wine, a dollop of marmite etc.

When you are happy with the taste you can thicken it with a roux or some cornflour mixed with a little cold water. While thickening make sure to whisk the gravy continually to stop any lumps from forming.

If you don't need to use your leftover stock now you can always freeze it until you do.

These older threads may help:

Decent gravy please.

Making gravy when you haven't had a roast

Pink

ALIBOBSY

Thanks for those pink. Looks like my home made stock should make a good gravy. Think I will try deglazing the roasting pan as suggested a few times on those threads by adding flour and veggie juice and top up the volume with stock. Considering what to add for flavour, and realised I have some lovely "real" chinese soy sauce which we buy at our local chinese. It is very dark and stronger than the stuff you get in the supermarket. Also slightly thicker and almost has a barbeque type flavour. Think this will add flavour and darken the colour of the gravy. Will do the roast on top of some garlic and onion for added flavour yum.
Thanks
ali x

furndire

I use celery salt instead of ordinary salt as flavouring ~
when I have had a chicken, I boil up the bones in water and simmer for an hour or so as well as deglazing the pan.
I know its not very money saving, but if you are a KFC fan, I have even boiled up the bones from a bargain bucket, or portions to make stock (and there are plenty of bones from them).
Bovril is expensive, but gives a real meat taste to gravy.

blue-kat

knorr do little bottles of meat concentrate (small brown bottle - last ages) which are very useful for making gravy without benenfit of roast joint.a md give a meatiness to veg stocks.
I've never seen the veg or fish concentrates at the shops though.
EDIT: sorry that link points to slightly different product, this is the stuff I meant, about £1 cheaper at supermarkets


Depending on the main dish I usually make a standby gravy enhancing stock with combination of something sour (cider vinegar/balsamic...) and something sweet (cranberry sauce/mint sauce/sundried tom pesto...), mustard, garlic, thyme etc. wine or cider are nice too

hollydays

Just starting another Rubber Chicken week,and roasting the chicken today.How do I make chicken gravy? I have some chicken stock in freezer,and a little bit of white wine(whichI am really saving for the risotto.)
How do i make it?

Pink.

Hi hollydays,

I save the juices from the bottom of the pan, add some water and scrape every last bit off that you can. Then add your stock or you can use a chicken stock cube if you want, top up with any water left over from steaming the vegetables and then thicken with either cornflour mixed in a little cold water or buerre manie

There's an earlier thread on making gravy from a roast so I've added your thread to it to keep the replies together.

Pink

Threadhead

Thicko question!!

Cooked my 14lb turkey yesterday, and got all the juices in a jug, have scraped the fat off the top, and am left with 1.5 pints of jelly. Any ideas how to turn this into gravy? (I have sachets for instant gravy incase this all goes pear shaped)

Thanks in advance, and Merry Christmas!!

xx

wogglemaker

I normaly mix some of the gravy stock (jelly) with some of the veg water (not the sprout water) and add thickening.

Have a good one. And happy Christmas

Stephen_Leak

However you usually make gravy, incorporate as much of the jelly as you can - it is pure, concentrated "turkeyness".

It will also turn any leftovers into a turkey pie to die for.

garyhopef2s

Hello,

Can anyone provide me with a recipe for Beef Gravy. I want Gravy that looks and tastes like the beef gravy in Toby Carvey's / my old college canteen if you know what I mean. Do they actually make it or buy it in (if so where from)?

Any help would be appreciated.

thanks