I'm looking for some tips for gravy. I like a nice meaty tasting gravy, and I try to use the stock from last weeks sunday roast for next weeks gravy. Usually roast chicken.
So what I usually do it melt the frozen stock, take out the chicken and deglaze the roasting tray on the hob.
Question 1: What vinegar is the best? I currently use sherry vinegar
Question 2: How much should I use?
Question 3: Should I be using wine as well? I do currently (red)
Then I add the stock once the pan contents have reduced significantly. Yesterdays was a little sweet, perhaps due to the addition of so much veg in the making of the stock, and perhaps a little on the zingy side after a bit too much vinegar.
I tend not to add flour, as I quite like a thin gravy. Any other tips? There seems to be a billion ways of doing it, and even the most painstaking ways never seem to work for me. I might resort to saving the stock for a soup and use granules instead.
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