Decent gravy please.

Pink.

Hi Mrsmoneypenny,

Yes, you can freeze the juices to use for making gravy at a later date. I'll add this to your previous thread to keep the replies together.

Pink

thriftlady_2

Don't forget you can freeze the gravy too. I always freeze leftover gravy to have with sausages or chops etc.

zippychick

AT the risk of asking a silly question - I roasted a chicken using a roasting bag.

What i am trying to underrstand is, is this all fat? Can i use it to roast potatoes in? Doing it very shortly so if anyone can help that is fantastic. Maybe i should have looked for roast potato thread? Ill go do that now.

Pink.

Hi zippy,

No it's not all fat...it will be a mixture of both the fat and the juices. If you pour it into a pan or a bowl and leave it for a bit the fat will rise to the top and you can scoop it off. I normally put it somewhere cool (outside on the kitchen window sill, covered to stop insects landing in it), then the fat will harden and can be lifted off. Add the fat to your roast potatoes and use the remaining juices to make your gravy.

Pink

zippychick

Pink, that's absolutely brilliant thanks. I came on to look about gravy and then got confused so sorry i put it in the wrong thread. Just reading about roast potatoes now. Ill go pop it outside but it has been sitting for at least 3-4 hours i think so im guessing it should be solidified by now?Hmm. I have some fat in the fridge but i think its been there 3 weeks or so! Hmm.

Lippycow

My gravy sometimes turn out to be a bit on the bland side,so was wondering if anyone has foolproof tasty gravy recipes they could share:-)

cdodd

the magic ingredient for bland gravy is a good old splash of worcester sauce!
some people roast the meat with onion which will then help flavour the gravy!
as long as you use the meat juices you usually should have a nice flavoured gravy

Penelope_Penguin

Lippycow wrote: »

My gravy sometimes turn out to be a bit on the bland side,so was wondering if anyone has foolproof tasty gravy recipes they could share:-)

Meat juices, thickened I freeze leftover gravy, and stock, to use for things such as HM sausages or HM faggots, which may not have enough of their own juice.

Alternatively, I sometimes make onion gravy.

Penny. x

getcarter

Marmite or a little bit of stuffing mix

ankspon

Try oxo vegetable cubes,they'reeeeeee greeeeeeeeeaaaaaaaaat