Decent gravy please.

Pink.

Hi garyhope,

Everyone has their own way of making gravy. I add the leftover water from steaming the veg to the meat juices, then add a stock cube and thicken it using a little cornflour mixed with cold water. These threads will give you other people's methods:

Decent gravy please.

Making gravy when you haven't had a roast. How?

I'll add your thread to the first link later to keep the suggestions together.

Pink

Mrsmoneypenny

Its a long time since i made chicken gravy, from what i remember keep any water that is have used cookng the veggies, use the chicken juices, probably used some four/cornflour in there somewhere.

Has anyone got a simple but yummy recipe please?

ebsay2000

sorry i use this!




Try posting on this forum... old style moneysaving! http://forums.moneysavingexpert.com/forumdisplay.html?s=&daysprune=&f=33

Mrsmoneypenny

I am sitting in Saudi Arabia and the shops have run out of any sort of bisto, they may have some in two months. Cant wait that long unfortunately.

I will attempt to post it on the other forum.

Mrsmoneypenny

I posted this somewhere else on here, but was told it might do better here.

I need to make chicken gravy from stratch, no bisto available.

Anyone hlep please?

thriftlady_2

You need to roast a chicken first.

When it is cooked pour most of the fat out of the roasting tin leaving about 1 tbsp. Stir that up with all the sticky residue from the chicken.

Place roasting tin over a low heat and add a tbsp of flour stir into a paste and gradually add water/stock and maybe a splash of wine or sherry. Keep stirring.

Season to taste.

Pink.

Hi Mrsmoneypenny,

The way I make it is to pour the stock out of the roasting pan and use the water from steaming the veg to scrape every last bit of the juices out of the pan. I add a chicken stock cube to the juices for extra flavour and then mix a little cornflour in cold water and add that to the juices stirring continually until it thickens. Some people use flour to thicken but I find cornflour easier.

This thread will show you how others make their gravy:

Decent gravy please.

I'll add your thread to that one later to keep the replies together.

Pink

tubbee2

Simple but effective gravy - 1 teaspoon cornflour mixed with 2 drops gravy browning (unnecessary but makes it look like gravy rather than soup) mixed to runny paste with cold water or cold stock. Add this to cooking juice of chicken (or any other meat for that matter - and vary amount of gravy browning to suit) whilst on heat, stirring constantly, add liquid from cooking vegetables to make gravy consistency. Most important is to add cold liquid to cornflour and stir furiously when adding cornflour liquid to meat juices. I don't do cooking - but even I can manage this one without lumps (perhaps that's why my grandmother showed me how to do it this way).

Good luck

safesound

Mix the fat from the meat with flour (doesn't matter what kind) until its a light paste, add a chicken stock cube (not really necessary but I like it cook for a minute or two being careful not to burn it. Add water from veg a little at a time (stir, stir, stir!) stirring continuously to get rid of lumps. About a pint for 2-3 people. Add gravy browning and simmer until it reaches the required consistency.

Mrsmoneypenny

Last week i posted a thread about making chicken gravy. Following some advice from replies, I made a really tasty gravy, I just hope that if i make it a second time it comes out just as tasty.

Anyway we do tend to eat a lot of chicken in our household, so my question is, can i cook the chicken and save the juices, freeze them and then defrost to make gravy as and when i need it?

I hope so.