How To Make The Perfect Gravy
Can you have a family recipe for gravy? If you can, this is it. This recipe has been past down from my grandparents to my mama to me. And now I’m passing it on to you. I’ve been making this gravy - in all its forms, since I was a young girl. At first I would stand on a stool in the kitchen and watch my mama make it, then slowly she taught me, until I got to fly solo.
Now I don’t know about you, but a roast on a Sunday is pretty much an unbreakable tradition in the Conway house these days so having the perfect gravy is an absolute must. And this is so good, I make extra just so I can eat it later! Right, I’ll stop being all nostalgic and waffly now. Here you go…
Right, we’ll start with roast chicken gravy but really, the process is exactly the same whether its beef, pork or lamb. It might seem like a lot of steps, but trust me, it’ll take you less than 10 minutes and you’ll never make another gravy again.
Roast chicken in a high sided oven dish, preferably porcelain but glass will also do. Use metal as a last resort. Once cooked, remove the meat from dish and place on a board/plate to rest. KEEP the pan!!!
About 10ish minutes before you’re ready, start the gravy. Put the pan on a small ring over a low heat, scrape as much of the yummy bits off the bottom and sides and wait until bubbles start to form in the middle. Now add the flour. You can use GF or regular white flour, it doesn’t matter. Sprinkle across the surface of the bubbling juices (about 2 heaped tablespoons) then whisk. It will go a little lumpy in places. Keep the heat low and keep whisking. The lumps will disappear. If you have any areas where there’s still juice with no flour, add a small amount of flour (it’s always the corners!) and whisk away.
Once the mixture is smooth, add wine. Any white wine or bubbles will do for chicken. Add a small glass worth and whisk again. (Don’t worry if you have to drive, the alcohol burns off!)
Now you essentially have your gravy, you just need to make enough so add water from the potatoes/veggies about a cup at a time, whisk and then let it bubble. Repeat until you have enough gravy for everyone (plus extra!). The gravy for chicken should be a pale to golden colour (this depends purely on the chicken used and how long it was roasted for, pale gravy is just as delicious!). You shouldn’t need to add any salt or pepper but taste it now, just to be safe!
Top Secret extra step: add 1-2 teaspoons of cranberry sauce and whisk through the gravy. Trust me, it’s heaven.
Pour over dinner and try not to pass out.
If you have leftovers and want to make a sandwich (you do, trust me), grab an extra piece of bread and dunk in leftover gravy then put in the middle of the sandwich. You can thank me later.
With roast beef and lamb, you want to use red wine not white. For pork, use white wine or bubbles.