Gravy For Beef Pork Chicken Or Turkey Food

TRADITIONAL GRAVY FOR ROAST BEEF, LAMB, PORK OR DUCK

Steps:

• First of all remove the meat or poultry from the roasting tin and have a bowl ready, then tilt the tin and you will see quite clearly the fat separating from the darker juices. So now you need to spoon off the fat into the bowl using a tablespoon, but remember, you need to leave 1-1½ tablespoons of fat in the tin. Then, using a wooden spoon, scrape the sides and base of the tin to release any crusty bits, which are very important for flavour. Next, place the tin over direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour, then quickly dive in with the wooden spoon using brisk circular movements. Speed is of the essence - gentle, faint-hearted stirring is not what's needed here: you should be mixing in the manner of a speeded-up film!
• Soon you will have a smooth paste, so now begin to add the hot stock, a little at a time, whisking briskly and blending after each addition. Now turn the heat up to medium and you will find that, as the stock is added and it reaches simmering point, the gravy will have thickened.
• Now your own preference comes into play. If the gravy is too thin, let it bubble and reduce a little; if it's too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper, then pour the gravy into a warmed jug ready for the table.
• For pork, which has pale juices, add onion to the roasting tin. This will caramelise during cooking and give colour to the juices. The onion may also be used with other joints and poultry to give colour.
• For lamb, add a teaspoon of mustard powder with the flour, a tablespoon of redcurrant jelly to melt into the gravy, and some red wine to add body.
• For duck, add the grated zest and juice of a small orange, along with a glass of port.
• For beef, add a wineglass of red wine or Madeira - this enriches the beef flavour magically.

HOMEMADE GRAVY

Steps:

• In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
• Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.

JAZZED-UP GRAVY

Steps:

• In a small saucepan, saute onion, thyme and pepper in butter for 3 minutes. Stir in gravy. Reduce heat; cover and cook for 5 minutes or until heated through.

GRAVY (TURKEY, BEEF, PORK, HAM, CHICKEN OR ANY OTHER)

Steps:

• Take dripping in pan and add water, bouillon cubes, salt and pepper. Bring to a full boil.
• While it's cooking, mix your flour and cold water with a fork. Whip it till the lumps are gone.
• When the drippings have come to a boil, add the flour mixture slowly and stir into the gravy till you're satisfied with the thickness. Let it come back to a full boil.