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Gravy

No roast dinner would be complete without a good helping of gravy

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14 DECEMBER 2009

Ingredients

For stock

  • Turkey giblets (not liver)
  • Turkey wing tips
  • 2 bay leaves
  • 1 large carrot, roughly chopped
  • 2 sticks celery, roughly chopped
  • 2 or 3 Knorr chicken stock cubes

For gravy
  • 1.2 litre stock
  • 2 heaped tbsp flour
  • 100 gm dripping
  • ½ tsp gravy browning

Method

To make the stock:

The stock can be prepared the day before and kept in the fridge overnight.

Place the giblets and all the other ingredients in a medium saucepan.

Add 2 litres of water, cover, bring to the boil and simmer for two hours.

At the end of this time add two of the Knorr stock cubes and reduce down the liquid volume so that you are left with approximately 1.2 litres of stock (if it is less you can always add some water.

Drain stock and taste. If required add third Knorr stock cube.

Put stock aside until required. If preparing ahead, keep covered in fridge.

To make the gravy:

Melt the dripping in a medium sized saucepan (big enough to hold 1.5 litres)

Leave to cool for about 10 minutes. Add flour and whisk vigorously to make a smooth paste.

Return to heat continuously stirring until simmering. Simmer for about a minute whilst continuing to stir.
 
Start adding your stock gradually, stirring as you do so. (I find it easier to stir with a whisk.) Once all the stock has been added and it is simmering you can add a little more water if you feel your gravy is too thick.

Add gravy browning and simmer for a further ten minutes before it is ready to serve.

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