Many people complain about not knowing how to make good gravy. The secret to gravy lies in the flavour, which means that good gravy starts with good meat. Follow these simple instructions to make the perfect gravy in no time at all.
- Save everything from the pan your meat was cooked in; the dripping, the brown bits stuck to the bottom and side of the pan and the little scraps of meat and the bones.
- Bring about 400 ml of water to the boil and add a stock cube or two.
- Mix two teaspoons of corn starch and two tablespoons of water in a glass, stir until smooth and runny.
- Add this to the pot of boiling water and stock, mix well and pour into the roasting pan with the bones, brown bits of meat and meaty juices.
- Mix well and heat until it bubbles, then simmer for 5-10 minutes – stirring occasionally.
- If too runny, add a bit more corn starch.
- Remove the bones and pour into a jug.
[…] For best results, cook the chicken at 220°C for 10 minutes, then turn the oven down to 190°C and allow 45 minutes per kg, plus 20 minutes. If the veggies are getting dry, add some water to the pan. Make sure the chicken is cooked through by inserting a skewer into the thickest part of the leg. If the juices run clear with no sign of pink, the chicken is ready. Take the chicken out of the oven and transfer it to a tray or a cutting board, cover it with tinfoil and let it rest for about 10-15 minutes. Scoop your veggies up and wrap in tinfoil as well, until ready to serve. Now’s the time to make the most of those delicious juices by whipping up a tasty gravy! […]