Richard Mortimer/bauersyndication.com.au
Step-by-step guide to gravy
1 When the meat is cooked, remove it from the roasting pan and set it aside to rest.
2 Place the pan on the stovetop and tilt it so the cooking juices and fat from the meat run down to one end.
3 Spoon out all but about 2 Tbsp of this liquid and place the pan over medium heat.
4 When the liquid is hot, sprinkle in 1-2 Tbsp plain flour.
5 Use a whisk to whisk the flour into the fat to form a thick paste.
.jpg?resize=380%2C285)
6 Have approximately 300ml of hot water, stock or the cooking water from the vegetables ready to add.
7 Add a splash of the hot liquid to the pan and whisk it quickly, then add some more liquid, whisking until smooth.
8 Continue adding the liquid in this manner until it is all whisked in and there are no lumps.
9 Simmer the gravy gently, stirring continuously, until it thickens, then season with salt and pepper to taste.
Top top Chicken gravy can be a little pale and bland, so amp up the colour and savoury flavour with ½ tsp soy or Worcestershire sauce.
