Gravy
| Serves: | makes approvimately 350ml-400ml gravy |
Ingredients
- pan drippings from roasting tray
- 30 g Flour
- 350 ml chicken/lamb/beef stock
- salt and pepper
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Cooking Instructions
- Pour the fat off the pan drippings and transfer the rest into a saucepan, eusring you get as much of the stickiness off the bottom of the roasting tray.
- Place the saucepan over medium heat then whisk in the flour.
- Allow the pan juices and flour to make a roux then slowly whisk in the stock.
- Allow the gravy to simmer for 10 minutes until thickened to your liking then season to taste and serve with the roasted meat and side dishes.
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