The ULTIMATE gravy thread

Axleuk · 30 Nov 2011 at 17:53

monkeyspank said:
I'm told it's made from the stuff left in the fryers

I hope that's not true. Years ago they used to add used chicken fat but I understand (from searching) that the practise has now stopped.

Ahleckz · 30 Nov 2011 at 18:14

I made a truly amazing gravy yesterday with the juices from some lamp chops I had cooked in garlic, onion, thyme, juniper, milk and red wine. Om nom nom.

m@rty · 30 Nov 2011 at 19:10

Axleuk · 30 Nov 2011 at 20:52

m@rty said:
baby

Over here..in the corner {cues swayze}

Bigj2134 · 30 Nov 2011 at 23:42

KFC should sell their gravy in supermarkets. They'd make a killing.

Droolinggimp · 1 Dec 2011 at 08:50

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.

Jay794 · 1 Dec 2011 at 08:52

I hate thin, watery gravy that you get at some posh resturants, I want my gravy so thick I can't see the food it covers.

Bread and gravy F T W!

randomshenans · 1 Dec 2011 at 10:23

Droolinggimp said:
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.

Ahleckz · 1 Dec 2011 at 10:29

Can you reduce gravy to a concentrate?

randomshenans · 1 Dec 2011 at 10:31

To then store and use at will? Thinning out?

Ahleckz · 1 Dec 2011 at 10:37

Yea, and just dilute. I know it won't be perfect, but I'm not going to as much effort as the Jamie Oliver recipe calls everytime I want some gravy.

randomshenans · 1 Dec 2011 at 10:40

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?

The **ULTIMATE** gravy thread

The ULTIMATE gravy thread