The **ULTIMATE** gravy thread

[randomshenans]

I think the capitalisations and all highlight the awesomeness of the ultimate gravy thread.

What do you do?

I like to do a bit of a mashup of things. Main base is Jamie's gravy to be fair as you can do it ahead of time and it's damn good.

http://www.jamieoliver.com/recipes/other-recipes/get-ahead-gravy

I also then use cider in it, I like the flavour it gives it. Make as much as possible and then fridge or freeze, depending on when it's cooked. Then bust it out on Christmas day and add it to the generic gravy making process with the turkey juices and adjust thickness if needed, sometimes add a spoon of cranberry jelly to it as well.

LOVELY!

 

[randomshenans]

There is no better gravy on the planet than KFC.

Admins, you can close the thread now.

You're wrong.

 

[randomshenans]

BISTO IS REALLY PROBABLY THE BEST!!111 TBJ!!

 

[randomshenans]

I make mine with the water from the steamed veg and the juices from what ever meat I cooking then add some bisto, salt and pepper to thicken it up in a pan. Always tastes great.

No bisto. No. Cornflour or if you don't have any plain flour will do for thickening.

Dude that claims he was an army chef, that means jack to me. You evidently don't know **** about proper food. That's certainly the impression you've given with all your posts so far.

The recipe above does take some prep but it's massively worth it. It's tasty as. Best gravy any day. The wings roasted have the most flavour and that comes out in the gravy and the bacon just adds a great smokey flavour. As you can freeze it, try and freeze it pretty flat if in bags and you can just slap it in the roasting pan with your cooking juices, on the hob, from frozen and it will defrost in a few minutes.

 

[randomshenans]

To then store and use at will? Thinning out?

 

[randomshenans]

You could use more flour to thicken and reduce it to a thick paste, that you can dilute with water/cooking juices when you needed it?