Decent gravy please.

Mizz_Pink

I use Bisto granuals (beef, the chicken one doesnt have much flavour). I used some of the chicken fat and veg water and boiled water. We like it thick so used lots of granuals. It was yum

Your gravy was yuk cos you didnt use any gravy product like stock or granuals :eek:

Lucie_2

I do the same as you - chicken fat, spoonful of flour, mix it well to get rid of the lumps, but also add a crumbled chicken stock cube at this stage too. Add the water & cook for *some* time til it's thickened & the flour is cooked. If it was thin & watery, maybe you added too much water & didn't reduce it enough to concentrate the flavour? My OH likes a slice of gravy (LOL) and moans if it's not thick enough!
The likes of Bisto gravy granules are full of nasty chemicals & hydrogenated fat, I'd avoid them if at all possible. Some stock cubes are healthier than others too.

melt71

What thriftlady said about draining the fat off and using the roasting tin is a good tip.

My dad taught me to make 'proper' northern gravy and it was always with veg water, 1 heaped teaspoon of cornflour (2 if you are making for 4 or more people or want it really thick) and 1 oxo. He used the roasting tin/tray whenever possible.

Gorgeous.

I now live on the south coast and cheat. I use bisto Much easier but nowhere near as tasty. I use the juices from the meat whenever possible but it's still not the same. Don't tell my dad, he would disown me!

Forgot to say; if you want to avoid lumps, make a paste with a bit of hot water, the oxo and cornflour then add the veg water and stir like a mad woman

Mr_Proctalgia

I agree with most of the above. Make your gravy in the roasting pan on the hob with a gentle heat under it, pour off most off the fat and reserve for roasties, add water or milk or wine and deglaze the pan, add a stock cube if needed (Kalloo ones are very tasty but expensive) and thicken with cornflour mixed to a runny paste in a cup - Stirr for England. Milk makes a gravy like the IKEA stuff you get on their meatballs, wine is nice on Chicken or Game and just water works well for everything else. If you want a dark gravy add some browning.

HTH

maypole

Obviously the best gravy is in the roasting pan. However if I have chops or sausages and no meat juices, this is my method. Saute a chopped onion in butter and a little oil ( it stops the butter burning ) in a medium saucepan, you can let them brown a little, add 1 tablespoon of plain flour when onions are soft, cook , stirring for a minute, add stock about, a pint, add a little gravy browning for colour, bring this to a vigorous boil stirring, then simmer for 5 mins. This reduces the gravy and makes the flavour. You have to reduce the gravy for flavour.

Good luck.

overlykeensaver

thank you all so much for your replies :A
It seems as if I had the right idea but need to hone it quite a lot! I will cook my next chicken with some onions and make the gravy in the roasting tin.
Hooray for Oldstylers :j

Pink.

For anyone reading this thread there's another interesting thread about making gravy without the meat juices:

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

Pink

alictait

As it says,

I think of myself as a pretty good cook !!, however have never been able to find a really good chicken gravy recipe. Now I love the Aunt Bessies frozen stuff and the stuff they Sell in KFC (shoot me now). Can anyone help ?

I obviously keep all the stock from my chicken and use that - but what with ?

Thanks in advance and sorry if this isnt the best place to ask.

Ali

krazykidskate

alictait wrote: »

As it says,

I think of myself as a pretty good cook !!, however have never been able to find a really good chicken gravy recipe. Now I love the Aunt Bessies frozen stuff and the stuff they Sell in KFC (shoot me now). Can anyone help ?

i can't help but wanted to say how much i love the gravy at KFC. I hope someone comes up with a great recipe

carlos700

To make my chicken gravy i use Bisto turkey granules and add the stock from the chicken to that .

I find that the turkey granules are alot tastier than the chicken one .