Brown Gravy
Recipe

A simple yet impressive Giblet Brown Gravy Recipe .......the perfect accompaniment to any roast poultry dish.

Making a really tasty and smooth Giblet Brown Gravy needn't be difficult! If you make it immediately after removing the roast from the pan, you can then pour the finished gravy into a saucepan, cover it with a lid (to prevent skinning) and simply reheat it when you are ready to serve.

This brown gravy recipe can also be adapted to suit ANY ROAST MEAT. Simply substitute the giblet stock for beef, lamb or vegetable stock and then follow the recipe in the same way.

So here is my very own, tried and tested brown gravy recipe..........

Gourmet Food......the EASY way!

Giblet Brown Gravy

INGREDIENTS

Serves 6 to 8
1 pint (600ml) giblet stock (see recipe below)
� to 1oz plain white flour
1 glass of red wine, or � glass port wine (optional)
1 teaspoon Worcestershire Sauce
1 dessertspoon redcurrant jelly
1 teaspoon Maggi or Bovril seasoning, or to taste
Knob of butter
Salt & freshly milled black pepper

METHOD

The giblet stock can be prepared the day before, cooled and then refrigerated.

First the secret ingredient for a really good Giblet Brown Gravy Recipe ....giblet stock��.
Wash the giblets and shake dry in a colander.
Heat 2 tablespoons of oil in a large saucepan, add the giblets a roughly chopped onion, 2 chopped sticks of celery, a chopped carrot and fry over a medium heat until everything is golden brown (this helps with both the colour and flavour).
Take the pan off the heat, add enough water to cover generously, Bring back to the boil and skim off the top till clear.
Pop in a bay leaf and a couple of fresh herb stalks, season with salt & freshly milled black pepper and simmer gently, uncovered until reduced by half.
Strain off the stock.

Now the other ingredients for this wonderful Giblet Brown Gravy Recipe ....

Using the pan that the poultry has been roasted in, tip off almost all of the fat, leaving behind about 2 tablespoons, plus all of the wonderful juices.
Put the pan back on a low heat on top of the stove. Gradually mix in the flour a little at a time using a wooden spoon. Make sure that you scrape all of the crunchy brown bits inside the pan into the mix.
Now slowly add the stock mixing each addition with a balloon whisk to keep it smooth. Keep adding the stock until the desired consistency is achieved (if you run short on stock, add more water instead).
Bring the gravy back to simmer, whisking as you do. Add the red wine or port, redcurrant jelly and Worcestershire Sauce. Stir well to amalgamate the colours and flavours.
Now season to taste with Maggi or Bovril, and finally, salt and freshly milled black pepper. Allow to simmer for a few minutes.
Adjust the consistency again if needed by adding more liquid if the gravy is too thick or simmer for longer if it's too thin. Add a knob of butter and stir till smooth and glossy.
Finally, strain the gravy through a sieve into a warmed gravy boat or jug.

......and there you have it, the perfect, yet amazingly easy, Giblet Brown Gravy Recipe - the ideal accompaniment to traditional roast turkey or roast chicken.

ENJOY!

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Brown GravyRecipe

Giblet Brown Gravy

Brown Gravy
Recipe