Decent gravy please.

Jay-Jay_4

I have this problem too as I detest instant gravy made with water... but I bought some Bisto chicken gravy granuals and was surprised at how palatable it was.


However...... my best advice is to boil up a couple of chicken carcasses with an onion and a carrot (or whatever you have lying around), simmer it for a few hours and seive it into some small tubs. Freeze the tubs and when you next need gravy you have a really good base that can me microwaved in a couple of minutes. Add more boiling water and either an oxo cube and flour or a couple of spoons of instant gravy.

Even a small amount of real stock makes a decent gravy.

I usually wait until I have two carcasses before I boil them up but I can get around 10 small tubs of stock for gravy so it's well worth it.

astep70uk

thriftlady wrote:

I know this isn't much help now,but I have this problem too and what I've learnt to do is always,always freeze any leftover gravy from a roast dinner(I always make too much).That way there is usually some gravy available for other meals.

Good tip thriftlady - thanks

astep70uk

Jay-Jay wrote:

I have this problem too as I detest instant gravy made with water... but I bought some Bisto chicken gravy granuals and was surprised at how palatable it was.


However...... my best advice is to boil up a couple of chicken carcasses with an onion and a carrot (or whatever you have lying around), simmer it for a few hours and seive it into some small tubs. Freeze the tubs and when you next need gravy you have a really good base that can me microwaved in a couple of minutes. Add more boiling water and either an oxo cube and flour or a couple of spoons of instant gravy.

Even a small amount of real stock makes a decent gravy.

I usually wait until I have two carcasses before I boil them up but I can get around 10 small tubs of stock for gravy so it's well worth it.

Thanks Jay-Jay - I have some chicken stock already in the freezer but never thought to use it as a gravy base! Duh!

Rikki

I use the stock from the chicken carcasses as basis for home made chicken soup.

astep70uk

Me too Rikki, but I'll also be freezing some little pots for gravy now

honey28

My mum uses ice cube trays to freeze left over gravy in and then she just pops out what she needs

lucym

One large onion, diced
½ tsp sugar
90 ml red wine (can get away with white if that’s all you have)
1 tablespoon of flour or a bit less of corn flour
Salt and pepper

Some or all of the following (depends on what you have in and how the gravy tastes
– try to use these flavourings before you add the salt and just use the salt to strengthen the flavour)

1 tsp mustard
Few drop of Worcester sauce
Few drops of Tabasco
Couple of drops of Vinegar
1 tsp mint sauce (for lamb)
1 tsp horseradish sauce (for beef)
Cranberry (for venison)


Fry the onion until translucent.
Add the sugar, fry for 1 minute then add half the wine and allow most of liquid to evaporate.
Add about ¾ pint water, hm meat stock, hm veg stock or quality shop bought veg stock – bring to boil and boil until reduced by about a third.

Taste!
Add some of the above flavourings (stir each one in well and keep tasting between each one to get the flavour you want).

Strain and return to the pan. (My husband and one of the children love the onion bits so I save them for their plates).

Mix flour/corn flour with a small amount of water to make a paste then add to gravy – at a drizzle and whisking all the time to avoid lumps.
Add the remaining wine, season with salt and pepper (remember to taste). Bring back up to boil until thickened slightly then serve.

ffym

Basic cheapo gravy:

Corn flour
Stock cube (whatever flavour you want)
Gravy Browning (Caramel)

All can be bought dead cheap and save a fortune on granules or powders.

Plain flour goes lumpy easily - not recomended. Corn flour mixed with cold water can be added to thicken, even when boiling if carefully added! Too much will taste bland though.
If you have meat stock - excellent (no substitute) use instead of / as well as stock cubes.
Try soy sauce as a substitute for gravy browning, more expensive but it does add taste.

Yum -feeling hungry now!!

Mr_Proctalgia

Use whatever you would use anyway but, whenever it says use water use milk instead, it makes wonderful sauce and looks great too. Just like the IKEA meatball sauce.

astep70uk

Thanks everyone! So many ways to make tasty gravy!!