The Best Gravy You'll Ever Taste Recipe

Posted by
Rate It!
The Best Gravy You'll Ever Taste
Add your photo!
Ingredients
9
Count
Nutrition
824
Calories
Total time
70
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Prepare your meat joint in the usual manner. When trimming away any grissly or fatty parts, reserve these. Reserve the giblets if preparing a chicken or other bird, or rabbit. If cutting away any bone that is sufficiently small, snap in half and reserve.
  2. Finely chop the white onion. Add to a deep pot with the butter and brown over the stove.
  3. Add the reserved meat cut-offs and fill pot with water for desired gravy quantity. Sit over stove on a medium heat.
  4. Peel the potatoes, reserving at least 1 cup of peel. Add the reserved peel to the gravy pot.
  5. Top and tail the leek, chopping the discarded dark top and adding a cup of this to the gravy pot.
  6. Top and tail the brussel sprouts, remove dark outer leaves. Add the leaves and tails to the gravy pot.
  7. Reserve some shelled chestnuts to add to the gravy pot whilst roasting the rest.
  8. When preparing any other veg, such as broccoli or carrots, reserve the peel, if peeling, and the stalks. Add these to the stock pot. Do not use the leafy parts of carrots.
  9. Add a tablespoon of any stuffing used to the gravy pot.
  10. The gravy stock pot should cook for the duration that the roast is cooked, including the meat. Top up with a cupfull of any drained water from boiled vegetables and periodically drain juices from the roasting meat into the gravy pot.
  11. When the meat is ready, pour a cup of the cooking gravy into the meat pan and scrape the bottom with a spatula to deglaze. Pour into the gravy pot.
  12. When ready to serve the roast, check gravy consistently. If you prefera thicker gravy, add a little flour and cook a few minutes longer until thickened. Drain gravy through a sieve before serving to remove the discarded giblets and vegetable matter.
  13. If desired, slice and brown another onion and add this to the sieved gravy, cooking a further 5 minutes, to add texture.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 823.72 Kcal (3449 kJ)
Calories from fat 260.18 Kcal
% Daily Value*
Total Fat 28.91g 44%
Cholesterol 162mg 54%
Sodium 279.14mg 12%
Potassium 2125.67mg 45%
Total Carbs 96.45g 32%
Sugars 12.33g 49%
Dietary Fiber 13.85g 55%
Protein 45.07g 90%
Vitamin C 228.1mg 380%
Vitamin A 1.7mg 56%
Iron 6.7mg 37%
Calcium 191.5mg 19%
Amount Per 100 g
Calories 121.67 Kcal (509 kJ)
Calories from fat 38.43 Kcal
% Daily Value*
Total Fat 4.27g 44%
Cholesterol 23.93mg 54%
Sodium 41.23mg 12%
Potassium 313.97mg 45%
Total Carbs 14.25g 32%
Sugars 1.82g 49%
Dietary Fiber 2.05g 55%
Protein 6.66g 90%
Vitamin C 33.7mg 380%
Vitamin A 0.2mg 56%
Iron 1mg 37%
Calcium 28.3mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 18.1
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top