I really cant remember why Mo, Linda and I were even talking about gravy in the first place? That's what happens when you play scrabulous for hours on end and get beaten (buggers)!
Well because of that rather bizarre conversation I was forced to cooked a roast dinner and gravy just to do this bloody post.
Okay I didn't hate doing it that much, as my rather rotund belly will agree! I love that word, rotund, now why don't I ever get words like that in scrabulous? I wont tell you the words I have been forced to play.
Oh I am thinking of scrabulous again! Focus Claire Focus!
The wonderful array of photos above depicts the many stages that go into Gravy making. So I thought I would go through my own way of making gravy.
So here goes Claire's wonderful journey of Gravy Making!
1.Firstly you have to cook your choice of meat, chicken, beef, lamb or whatever. In this case the bird of choice was a whole chicken with garlic butter.
2.Once the meat is cooked pour the juices from the chicken into a jug of your choice, I have picked a nice sturdy pyrex jug.
3. If you like your gravy with a bit of substance to it, then add some thickening granules. I use McDougalls thickening granules, about a tablespoon mixed in a glass with a wee bit of water until it looks like wall paper paste. Then add it to juices in pyrex jug and give it a jolly good stir.
4. After you have steamed or boiled your veggies to the right level of crunch, sprouts, carrots and swede for me, add the used water to your mixture.
5. Pour the mixture into a sauce pan and add some chicken stock. I use oxo chicken stock cubes, but if you like it extra meaty then add a bit of Bisto beef stock too.
6. Leave the gravy simmering until you are ready to pour over your dinner and consume!
I hope that was nice and easy to follow?
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