There must be a hundred and one variations on how to make gravy, ranging from the simplest method, by using gravy granules and adding boiling water, to the most time consuming, which involves making a home made stock, using the fat drippings from the roasting tin and adding flour to thicken.
Making proper gravy can be tricky but not impossible. It is best to have all the ingredients to hand, as time is of the essence.
The secret of a beautiful smooth gravy without lumps is in the stirring, which must be done continuously from start to finish. In any case, lumpy gravy can be resolved simply by straining the gravy to remove the lumps.
With a little practice, in no time at all you will be serving perfect gravy with your meals every time.
Gravy is a traditional accompaniment for a roast meat or poultry dinner but can also be served with other dishes such as chicken pies with mashed potatoes or even with just chips.
The best poultry gravies are made from the drippings and juices of the roasting poultry, which are then combined with a homemade stock, flour to thicken and herbs. The stock can be prepared on a previous occasion or during the roasting time but you will need at least an hour and a half to make it.
You can use other liquids instead of a homemade stock to make your gravy. Try adding wine, water with a stock cube, tinned chicken soup, milk or even a little cream.
For a delicious gravy you should season your poultry meat well before cooking.
As the meat slowly roasts, all the flavours from the spices and any other ingredients will flavour the meat and also flavour the drippings and fat, resulting in a rich and tasty gravy.
Add a few vegetables into the bottom of the roasting tin or even place them inside the body cavity of the bird if you are roasting chicken or turkey. You will achieve a flavoursome gravy by adding a chopped onion, a few cloves of garlic, tomatoes or celery. Do not forget to season the meat with salt, pepper and other herbs of your choice too.
Gravy can be made in the same roasting tin after removing the cooked bird or if you prefer in a separate saucepan and there are basically two different methods of making a gravy.
As a general rule, for every cup of gravy required, you should use 2 tablespoons of fat (drippings), 2 tablespoons of flour and 1 cup of liquid. For an extra thick gravy, you could use up to 3 tablespoons of both flour and fat to the one cup of liquid.
Experiment with ingredients and maybe you could even come up with your own gravy recipe to suit your tastes, or if you prefer, stick to the recipes given below.