how do u make gravy?

Question

i have roasted a chicken how do i make gravy???

Answer 1

While roasting your chicken, or anything else, put a small handful of very finely sliced onion in the bottom of the roasting tray.
When chicken/meat cooked, remove it and pour off excess fat from the tray.
The onions will be black, which is caramel.
Add a tablespoon of plain flour and stir into the sediments over heat for a few minutes.
Slowly add, while stirring, about half a litre of water or vegetable stock, then simmer for 5 minutes, stirring occasionally.
Strain into a jug and serve. Yum!

Answer 2

Basic Idea:
Thicken meat juices with flour (don't use wholegrain or any kind of flour with a coarse/gritty consistency). If there is not enough liquid, dilute with a little chicken stock/ bouillon (add gradually).

Method:
Very gradually add a little plain white or unbleached flour to the meat juices (a few tablespoons tops, but add it little by little).
If you have a sieve, pass the flour through this to reduce lumps.

The meat juices in your roasting-pan (or similar ovenware) should be placed over medium heat on the hob / stove-top. Add a little flour to the centre (keep it in one place, don't sprinkle it everywhere). With a utensil (preferably a whisk/ egg-beater) vigourously stir-in the flour. Don't burn it - sometimes it is better to remove the roasting-pan from the heat while you stir-in the flour, then return to the heat to break down the flour and release the starches (keep whisking/ stirring).
It should only take a few minutes - taste it, if it doesn't taste of raw flour it is ready.


Gravy-gone-wrong:
If you mess it up and get a lot of lumps, take it off the heat and pass the mixture through a sieve. Return strained gravy to heat, whisk/stir it so there are no lumps ...etc.

If the strained result is thin, or most of the mixture remains clotted in the sieve, find a clean bowl (or other receptacle) and into this push-through as much of the lumpy flour as you can (you can use the back of a spoon).
You will now have something resembling a paste. Little by little add heated meat-juices/gravy (or stock/bouillon) to the paste and stir vigourously until you have a uniform consistency throughout. Repeat until the paste becomes an even, thick liquid. At this point you can gradually, a little at a time, add this to the meat-juices/gravy (or remaining stock) stirring it in, over medium heat.

Time-saving/cleaning tip:
Clean or soak any utensils covered in flour (or a flour-mixture). When it dries it is hard to remove.

Answer 3

Southern Gravy


1/2 c Beef instant bouillon (can also use chicken or vegetable)
1 1/2 c Unsifted flour
1/2 ts Black pepper

3 Tablespoons drippings or margarine
1-3/4 cup milk or water

Make ready mix by combining first 3 ingredients in medium bowl.

Store at room temperature in pint jar with tight fitting lid.Shake before
using.

For Gravy: Stir 1/4 cup ready mix into drippings. Cook and stir until
brown. (This is to cook the flour;do not burn it.)

Add water or milk; stir until thick and bouillon is dissolved.

Answer 4

Use the dropping from the roasted chicken to form a roux. A basic recipe is 1 cup milk (my mom used to use water though because we were poor), 1 cup flour and 1/2 teaspoon of butter or margarine. it is good for about a family of four...if you need more, just double the amounts, but you might need to add a boullion cube or two for flavoring.

Answer 5

Buy a packet of instant gravy at the supermarket

Answer 6

Add cornflour to the juice in the pan after cooking the chicken

Answer 7

wow dats a cool dish. i guess u add corn_flour n other stuff. i kinda know it. sorry i have to c my recepie book. give me sum time. i will get back to u soon!!

Answer 8

mush and gravy mush and gravy

Answer 9

i was gunna be rude!