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Gravy

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Home Cooking 37

Gravy

Soop | Dec 21, 2011 08:19 AM

Hey Hey
I can never seem to make really good gravy. I've tried a number of recipes (notably Jamie Olivers (from his xmas special a few years back)), but it never comes off quite right.

Right in my case, is Bisto*-like; not sweet, an umami, rich gravy, though I quite like a thin gravy.

The other day, I roasted a chicken, and since we had some veg on the way out, I threw a roughly chopped onion, about 5 sticks of celery and about two handfuls of carrot sticks (I don't buy carrot sticks, I buy carrots - I find pre chopped veg strange, but I digress), then topped it up with about 2-3 cups of water. I considered putting in the wine then, but didn't.

Well, the chicken came out, and sho' nuff I had some stock, but that wouldn't make gravy on its own. I removed the veg, tipped in the rest of the chicken juice and put it on the hob, adding the glass of wine now. When that had boiled off, I had some very sweet tasting stock. At this point it seems that chefs have some kind of gravy, but I had to resort to adding Bisto to this. And very nice it was too.

Well downstairs, I just saw The Hairy Bikers (TV Chefs) making their gravy, and they seemed to make a flour/fat roux with their pork fat, which of course they developed with water into a delicious gravy.

Is gravy always such a pain in the ass to make? Is there no secret, simple technique to make even an acceptable gravy? I understand it might be different from meat to meat, so for a standard, let's select roast chicken, though I'm open to other techniques.

*Bisto is a make of gravy granules in England, not sure if they have it in the states

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