Yield: 1 servings
|Juices left in the roasting tin from|
|; cooking meat or poultry|
|1||Round tbsp plain flour|
|Approximately 1 pint/568ml hot stock; (potato or other|
|; vegetable water for|
|; example), but the|
|; exact amount will|
|; depend on how thick|
|; you like your gravy|
|; salt and freshly|
|; milled black pepper|
1 Remove the meat or poultry from the roasting tin and have a bowl ready, tilt the tin and you will see quite clearly the fat separating from the darker juices. Now spoon off the fat into the bowl using a tablespoon, leaving 1-11/2 tbsp fat in the tin.
2 Using a wooden spoon, scrape the sides and base of the tin to release any crusty bits which are important for flavour.
3 Put the tin over a direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour and quickly stir with the wooden spoon using brisk circular movements - speed is of the essence.
4 Soon you will have a smooth paste, so begin to add the hot stock a little at a time, whisking briskly and blending after each addition.
5 Turn the heat up to medium and you will find that, as the stock is added and it starts to simmer, the gravy will have thickened.
6 Thicken the gravy as desired - if too thin let it bubble and reduce a little; if too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper and pour into a warmed jug ready for serving.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Deliah
Converted by MM_Buster v2.0n.