Classic English gravy
There are two schools of thought on
gravy – the thin giblet stock school and the lightly flour-thickened classic
English school of gravy.
latter, to my mind, works best when you want a flavoursome gravy to accompany
not just the turkey but also to sop up roast potatoes and brussel sprouts.
3 tablespoons plain flour
225ml champagne or dry white wine
450ml good chicken stock (go to click here for other recipes)
salt and freshly ground black
After removing the bird from the
roasting tray, pour off the excess fat from the tray so that you are left with
the meat juices and a little fat.
Sprinkle the flour over the tray and using a wooden spoon work the flour
into the juices, loosening any crusty bits as you go.
Once worked in, place the roasting
tray over a medium low heat and cook the flour, stirring regularly for 3
It will colour slightly
and start to look cooked. Pour in the champagne, scraping and stirring as you
do so, so that the flour is amalgamated into the wine. Boil vigorously until
the wine has reduced to thick paste, then stir in the stock so that it forms a
thin smooth liquid and bring up to the boil.
Simmer for 10 minutes or until the gravy has thickened and
Strain into a small
saucepan and when ready to serve, reheat before pouring into a sauceboat.