Post by Charlie Arnold on Apr 24, 2012 18:38:49 GMT
Gravies can be a nightmare because so many have onion or onion extract in them and this is a big no for FM. Therefore always triple check the ingredients if buying stock cubes or ready made gravies. I always make our own now thanks to a helpful butcher.
The best gravies are made from meat on bones or the giblets from chicken and turkeys or a mix of offal and meat.
I ask our butcher to save me giblets and beef bones as due to so many EU regulations now they are never sold with the meat anymore. Get yourself a big stock pot or a slow cooker and put the bones, giblets and or offal in and cover with water and maybe a pinch of herbs / bay leaves. Bring to the boil and then simmer for at least 1 to 2 hours sometimes longer with bones for a really rich dense broth. Then leave with the bones in until cool.
Once it has cooled seive the liquid and store either in the freezer if not using straight away or in the fridge if using over the next few days. I usually make a large pot then store it in portion size pots in the freezer till needed.
To thicken bring to the boil and then add cornflour dissolved in a little cold water to thicken. (approx 1 level tablespoon of cornflour per 1/2 pint liquid).
I find the chicken and turkey stock has sufficient flavour as it is but sometimes I need to add a teaspoon of marmite to beef stock to add extra flavour.
If you can tolerate them you can add sliced carrots and parsnips to the stock pot when making your stock.
The best gravies are made from meat on bones or the giblets from chicken and turkeys or a mix of offal and meat.
I ask our butcher to save me giblets and beef bones as due to so many EU regulations now they are never sold with the meat anymore. Get yourself a big stock pot or a slow cooker and put the bones, giblets and or offal in and cover with water and maybe a pinch of herbs / bay leaves. Bring to the boil and then simmer for at least 1 to 2 hours sometimes longer with bones for a really rich dense broth. Then leave with the bones in until cool.
Once it has cooled seive the liquid and store either in the freezer if not using straight away or in the fridge if using over the next few days. I usually make a large pot then store it in portion size pots in the freezer till needed.
To thicken bring to the boil and then add cornflour dissolved in a little cold water to thicken. (approx 1 level tablespoon of cornflour per 1/2 pint liquid).
I find the chicken and turkey stock has sufficient flavour as it is but sometimes I need to add a teaspoon of marmite to beef stock to add extra flavour.
If you can tolerate them you can add sliced carrots and parsnips to the stock pot when making your stock.