Making your own gravy is a great way to make sure your Christmas lunch is packed with flavour. The flavour from roasting the chicken or turkey is what forms the base of your gravy. If you followed Paul’s method of using a vegetable trivet to rest the chicken on, these vegetables get used for the gravy. The carrots will give the gravy sweetness and the onions will really help with flavour. A top tip for making your gravy is to use a greaseproof paper or silicon paper to line your roasting tin used for the chicken or turkey and then empty this into a pan when making the gravy. This will mean your roasting tin isn’t ruined during the deglazing process.
- The meat on the bone remaining after roasting the chicken or turkey
- The vegetables used as a trivet when roasting the chicken or turkey
The leftover meat on the bone and vegetables from the roasted chicken or turkey can be tipped into a large pan. To the pan, add some flour and stir to open up the flour. Once this has been cooking for a few minutes, begin adding some stock. This can be added small amounts at a time, it will begin to thicken.
This can be left to simmer for 15 minutes and then strained through a sieve.
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