Grandads Gravy
My easy but delicious gravy for your Sunday roast.
Ingredients
- 50 g Butter
- 50 g Plain Flour
- 500 ml Stock
- 1 tsp Mixed Herbs
Instructions
- Melt 50g of butter over a low heat in a suitable size pan. Add 50g plain flour and heat gently stirring continuously to make a roux. Once it looks smooth and glassy turn up the heat and very gradually add the stock, a little at first, stirring or whisking constantly.
- Allow to simmer gently to cook out the flour, stirring regularly.
- When you take your roast out of the oven, transfer to the carving tray, and pour the juices from the roasting tray into the gravy. Stir well, and bring to a simmer. Do not allow the gravy to boil.
- Serve and enjoy.
Notes
After having roast chicken, freeze the carcass or two, and when ready chop it into pieces and without roasting the bones again use to make stock.
Nutrition
Calories: 47kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 1gFiber: 3gSugar: 6g
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