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.Â