I love gravy …. gravy and the veggies are the best bits of a roast dinner I think. Gravy might be the reason I keep meat birds … oh and the stock.
On Sunday, after killing some of our meat birds, I roasted one of them …. so I could make gravy.
Gravy: roasting juices, bit of flour, chicken stock (from an earlier carcass) some kind of home-made jelly – this time it was medlar jelly.
Remove chicken to rest.
Drain off some of the cooking juices and fat – if there is a lot. Our meat birds are fat and juicy so we often have quite a lot. Heat up the rest of the juices in the cooking pan on the stove top. Stir in a few spoonfuls of flour. Cook for a bit, then add the stock a little at a time. Add 2 teaspoons of jelly and season. Let it bubble for a bit. Always make more than you need as then you have some for the next day!
The first dinner above was roast chicken, with some leftover squash puree, and carrots and potatoes cooked in duck fat.
Then yesterday we had it again, but this time with braised red cabbage, broccoli (from the freezer) and baked potatoes.
N.B. all home grown except the spoonful or so of flour and the sugar in the jelly!
N.B. even if I say so myself, my gravy is rather special.