🍵🍽Classic Meat Gravy🍽🍵
🎄❄☃️🎄❄☃️
#Christmasgift
#Today_Dinner
#Roast_Chicken
#Roast_Potato
#Boiled_Vegetables
#Dessert:
#Apple_Crumble
served with
#Vanilla_Custard
Roast meat certainly would not be as good if it didn’t the perfect gravy to pour all over. This simple recipe is the perfect gravy for chicken, lamb, beef or Turkey.
🍵🍽Classic Meat Gravy🍽🍵
🎄❄☃️🎄❄☃️
#Christmasgift
#Today_Dinner
#Roast_Chicken
#Roast_Potato
#Boiled_Vegetables
#Dessert:
#Apple_Crumble
served with
#Vanilla_Custard
Roast meat certainly would not be as good if it didn’t the perfect gravy to pour all over. This simple recipe is the perfect gravy for chicken, lamb, beef or Turkey.
Open in Cookpad AppSteps
- 1
Set a roasted joint of meat aside. Pour the fat and juices from the roasting tin into a jug and allow to settle and separate, then spoon 2 tbsp of the fat back into the roasting tin.
- 2
Discard the remaining fat, so that you are left with just the pan juices. Add plain flour and herbs to the roasting tin.
- 3
Use a wooden spoon to briskly mix it with the fat over a medium heat for a few minutes until you have a smooth brown paste, then stir in the pan juices.
- 4
Gradually add meat stock, stirring for 3-4 minutes until thickened.
- 5
Season, pour in the juices from the resting meat, then strain through a sieve into a jug and serve hot.
- 6
Cooksnaps
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