Gravy: How do you make yours?

Answer 1

Ok - a bit of a process, but worth it.
If you have chicken stock, that is great to use, but chicken broth from a store will work as well.
1) Pour out the pan drippings into a gravy separator and let the fat rise to the top.
2) Put your roasting pan back on the heat (use a new saute pan if you are using a aluminum foil roaster). Add the pan drippings sans fat back to the pan and allow to brown up a little bit.
3) Add some flour to the pan (Wondra flour works great for sauces) and wisk into the pan drippings. When that starts to crust up a little on you add the stock/broth - about 1-2 cups... Reduce this down to half and add some cognac or red wine and cook to burn off the alcohol.
4) Reduce a little more - and add a couple of tablespoons of butter and wisk in.
4) Test the consistency to see if it coats the back of a spoon, season with S&P to taste and you're done!

Answer 2

Always use the pan that you have cooked the meat in,put it on hob that is turned on and add some flour until all the fat in the pan has been soaked up,if you have boiled any veg then use the water from that to start adding slowly to your pan,add some veg bouillon if you have it and a really good stock cube of your choice,keep adding water until the gravy is at the consistency of your liking.If you have it red or white wine is always good,red for red meat and white for whit meat.Port is great with dark meats and cider is lovely with pork.Hope this helps you.

Answer 3

I have the best no-lump recipe. First brown up a few tablespoons of flour in a dry pan on med-high for a few minutes stirring frequently so it doesn't burn. Then add it to and equal amount of barely melted butter in a bowl. It should make a paste (doing this without browning the flour makes "buerre manier", cooking it will take out the doughy flavor and make something closer to a roux.)
Gather your drippings by pouring off excess grease, set aside and be sure to deglaze your hot pan with stock or wine and add this to the drippings as well.
Then you can simply heat your drippings and/or stock in a skillet and wisk in the roux bit by bit. As the butter melts in so will the flour and it will not lump! For chicken gravy add white wine and poultry seasoning, for beef gravy, some salt, pepper, garlic powder and red wine will do nicely.

Answer 4

The best tasting gravy will of course be the residue from having prepared a roast. Remove meat , pour off excess fat, add ordinary wheat flour in a paste to the pan, stir, add CHICKEN stock cube, and finely cut onion, adjust the taste by adding more water ., If too thin add porrage oats!

Answer 5

Either buy little package and add water, or open a can. Oh yes, sometimes the gravy comes in a frozen dinner.

Answer 6

Depends. If its just for something quick like chips and gravy then bisto, an oxo cube and hot water. If I've made a roast/joint whatever you prefer to call it then I'll use the stock and cornflour. Well usually.....sometimes I cheat.

Answer 7

get a packet of oxo gravy, they come in all sorts of different flavours, beef, chicken,pork or lamb. use the juices/stock from your piece of meat and add the oxo mix. if I'm cooking roast beef i would add extra like some English mustard and with lamb some rosemary. hope this helps

Answer 8

with oxo cubes, the meat juices and gravy thickener

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Answer 9

I use classic Bisto powder mixed with a little cold water or wine and then pour on water from the vegetables which I'm cooking and any juices from the meat.

Answer 10

I make a roux, either using drippings, or butter and flour. A good stock, mix cook , gravy!