Gravy ?

Hi,

Does anyone know how to make "real" gravy from the pan juices... im either doing a roast chicken or lamb

TIA

Yep :)

My grandpa was the best cook, taught me all I need to know :)

Ok, so once you've finished cooking and taken out the meat, pour 1 - 2 cups of boiling water into the pan. Loosen any bit stuck to the bottom of the an (they're the yummy bits!). Let the pan sit (it'll probably bubble away, because th pan is hot, and thats ok). If the pan is on a hot hot-plate, turn the hotplate off.

Make a flour and water mix. Get a mug, fill it 3/4 the way full with cold water, and add flour, a tablespoon at a time, until you get a semi-thick lump-free mix. It will probably take 3-4 tablespoons of flour. It also helps to stir with a fork to get the lumps out.

Make sure the pan is not on an active hot plate, otherwise the gravy will go lumpy. And the four and water mix to the pan, slowly, like you're making a white sauce. Add a bit, then stir, add a bit more, stir again. How much flour and water you add depends on how thick you want the gravy. Stop when its thick enough. You might not use all the flour and water but thats ok. :)

:D Now you have a yummy gravy.

Alisia gave a very good explaination!! I can't really add anything to that!!