The Ultimate Christmas Gravy RecipeDecember 5, 2016
If there is anything that’ll bring your Christmas dinner together a treat, it’s a delicious gravy. You’d think gravy was difficult, given the amount of times it comes our lumpy or just plain watery, but it’s actually superbly simply. You just need to know a few things to get your gravy game on top form. Our chef Patrick, has just the thing for you and it’s all about the roux!
The Ultimate Christmas Gravy Recipe
- Meat Juices
- 1 tbsp Flour
- 1 Chicken Stock Pot
- 300ml Water
- Gravy normally accompanies a meat. So ideally once you’ve cooked your meat, keep the juices.
- Put your frying pan back on medium heat and add the flour. Stir your flour into the chicken juices (if your pan is a bit dry just add a splash of oil) and cook for 2 mins, stirring a couple of times until the mixture is properly combined and has cooked slightly. Tip: Combining fat and flour makes a
- ‘roux’ which is used to thicken sauces!
- Add the chicken stock pot to your pan along with the water (amount specified in the ingredient list). Bring to a simmer whilst stirring (or whisking if you have a whisk!). Make sure your chicken stock pot has dissolved and then simmer for 3-5 mins to thicken your gravy.
Perfect Your Gravy
As with everything, practice makes perfect with this gravy. So, if you’d like to practice before Christmas day approaches, you can give our Simple Roast Chicken with Mini Roasties, Veggies and Gravy a try. In fact, if you’d love to stay in with a nice cup of mulled wine or festive gingerbread milkshake, why not let us deliver all the ingredients you need in next week’s Family Box, while you put your feet up?
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