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Decent gravy please.
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Hope this makes sense. I'm making roast chicken for dinner and I've stuffed it was some lemon. I've been pouring off the juice etc to make gravy. I've skimmed the fat off, and added a stock cube. But it's quite lemony, a little too lemony. Is there anything I could add to mute it a little. I know I could water it down and add more stock. would a touch of sugar work?
thanks for any advice.Opinion on everything, knowledge of nothing.0 -
add a bit of water or white wine then thicken with bisto chicken granules.hth0
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how did it turn out? ive merged this with our gravy thread
ZIP
A little nonsense now and then is relished by the wisest men :cool:
Norn Iron club member #3800
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